Quick Chermoula Beef Rump & Veggie Coucous
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Quick Chermoula Beef Rump & Veggie Coucous

Quick Chermoula Beef Rump & Veggie Coucous

with Garlic Dip

Who doesn’t like a bit of char on their beef? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.

Air Fryer Friendly

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time


Serving amount







2 clove


1 packet

Beef Rump

1 sachet

Chermoula Spice Blend

1 packet

Slivered Almonds

(Contains Almond; )

1 sachet

Chicken-Style Stock Powder

1 packet


(Contains Gluten; )

1 packet

baby leaves

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

20 g


(Contains Milk; )

¾ cup



white wine vinegar


Nutrition Values

Energy (kJ)2782 kJ
Fat46.8 g
of which saturates12 g
Carbohydrate19.7 g
of which sugars14.4 g
Protein40.1 g
Sodium1256 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Air Fryer
Baking Tray
Baking Paper
Large Frying Pan
Medium Saucepan



• Set your air fryer to 200°C. Thickly slice leek. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place your hand flat on top of beef rump and slice through horizontally to make two thin steaks. • Place leek, carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.


• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • SPICY! The chermoula spice blend is mild but use less if you're sensitive to heat. In a medium bowl, combine beef rump, chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.


• While beef is cooking, heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. • When the couscous is done, add roasted veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste.


• Slice chermoula beef. • Divide roasted veggie couscous between bowls. Top with beef and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!