Seared Beef & Lemon Pepper Couscous
with Walnut Salad & Dijon Yoghurt
The addition of lemon pepper seasoning to a fluffy light couscous makes this the perfect side for a rich and robust piece of beef. Add a dollop of Dijon yoghurt for creaminess and tang and serve with a sweet and peppery salad.
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.
Ingredients
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
tomato
1 packet
Dijon mustard
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
beef rump
1 bag
mixed salad leaves
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
Not included in your delivery
olive oil
¾ cup
boiling water
drizzle
vinegar (balsamic or white wine)
½ tsp
honey
Nutritional Values
Utensils
Instructions
• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), couscous, lemon pepper seasoning and a pinch of salt. • Cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop tomato. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a small bowl, combine Dijon mustard and Greek-style yoghurt. Season with salt and pepper to taste.
TIP: Dijon mustard is quite strong in flavour, feel free to use less!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • Meanwhile, combine the vinegar, the honey and a good drizzle of olive oil in a second medium bowl. Season to taste. Add mixed salad leaves, tomato and walnuts. Toss to coat.
• Divide lemon pepper couscous between plates. Top with seared beef. • Drizzle Dijon yoghurt over beef. • Serve with walnut salad. Enjoy!