Seared Beef Rump & Spinach Couscous

Name: Seared Beef Rump & Spinach Couscous with Lime Yoghurt, Tomato Salsa & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 20 g butter; ⅓ cup water; 1 packet vegetable stock pot; 1 packet couscous; 1 bag baby spinach leaves; 1 tomato; ½ lime; 1 bag parsley; 1 packet Greek-style yoghurt; 1 packet flaked almonds; 1 packet beef rump

with Lime Yoghurt, Tomato Salsa & Flaked Almonds

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Couscous speckled with veggies and mint is a winning side dish – it’s fast, fresh and full of flavour. Serve it next to gently seared beef and a citrussy yoghurt, then add a sprinkling of toasted almonds for extra goodness and crunch. This meal is a star performer!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

vegetable stock pot

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 bag

baby spinach leaves

tomato

lime

1 bag

parsley

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

beef rump

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

⅓ cup

water

Nutritional Values

Energy (kJ)2122 kJ

Fat18.2 g

of which saturates8.4 g

Carbohydrate41.2 g

of which sugars6.4 g

Protein41.4 g

Sodium594 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. • In a medium saucepan, heat the butter over medium-high heat. • Cook garlic until fragrant, 1 minute. Add the water and vegetable stock pot and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Stir though baby spinach leaves, until wilted and combined.

• Meanwhile, finely chop tomato. Zest lime and slice into wedges. • In a medium bowl, place tomato, a good squeeze of lime juice, and a drizzle of olive oil. Tear in parsley. Toss to combine. Season. • In a small bowl, combine lime zest and Greek-style yoghurt. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with a paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've swapped to beef rump, place beef rump between two sheets of baking paper. Pound beef with a rolling pin until slightly flattened (if your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time!). Season beef with salt and pepper. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.

• Divide spinach couscous between bowls. • Top with seared salmon and herby tomato salsa. • Dollop over some lime yoghurt and sprinkle over flaked almonds to serve. Enjoy!