How satisfying is juicy beef rump on a bed of fluffy carrot couscous? Make this delectable dish to find out! We've added cooling salsa and creamy tahini to top it off. Simply delicious.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
baby spinach leaves
tahini(ContainsSesameMay be present Egg, Gluten, Soy, Tree Nuts, Milk)
chermoula spice blend(ContainsSulphites)
wholemeal couscous(ContainsGlutenMay be present Egg, Soy)
beef-style stock powder
white wine vinegar
water (for the couscous)
water (for the dressing)
• Grate carrot. Finely chop tomato. Pick and thinly slice mint leaves. • In a medium saucepan over a medium-high heat, melt butter. Cook carrot until softened, 2 minutes. Cook garlic paste until fragrant, 1 minute. Add the water (for the couscous) and beef stock powder, then bring to the boil. • Add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Stir through baby spinach leaves.
• In a medium bowl, add tomato, white wine vinegar, a drizzle of olive oil and 1/2 the mint. Season with salt and pepper. Stir to combine, then set aside. • In another bowl, combine tahini (see ingredients) and the water (for the dressing). Set aside.
• In a medium bowl, combine beef rump, chermoula spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef and cook, 2-3 minutes each side (depending on thickness), or until cooked to your liking.
TIP: This will give you a medium steak but cook for a little less if you like it rare, or a little longer for well done. Transfer to a plate to rest.
• Thinly slice beef. Divide wholemeal carrot couscous between bowls. Top with Middle Eastern beef and tomato salsa. • Serve topped with a dollop of tahini and remaining mint.