Seared Beef Rump & Spinach Couscous
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Seared Beef Rump & Spinach Couscous

Seared Beef Rump & Spinach Couscous

with Lime Yoghurt, Tomato Salsa & Flaked Almonds

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:
Over 30g protein
Under 650kcal
Quick Prep
Quick
Allergens:
Gluten
Wheat
Milk
Almond

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

1

tomato

½

lime

1 bag

parsley

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, 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

⅓ cup

water

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!