Chermoula Beef Rump & Veggie Couscous

Name: Chermoula Beef Rump & Veggie Couscous with Garlic Dip
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 packet Leek; 300 g Beef Rump; 1 packet Slivered Almonds; 1 packet Couscous; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 20 g butter; ¾ cup water; 1 drizzle white wine vinegar

with Garlic Dip

Get up to $175 off

Who doesn’t like a bit of char on their chicken? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Pair your succulent beef rump with the colourful veggie-packed couscous and a sprinkling of toasted almonds for extra crunch.

Tags:

Air Fryer Friendly

Allergens:

Almond

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

1 packet

Leek

300 g

Beef Rump

1 packet

Slivered Almonds

1 packet

Couscous

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

¾ cup

water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3450 kJ

Calories824 kcal

Fat46.9 g

of which saturates12.3 g

Carbohydrate53 g

of which sugars15.4 g

Dietary Fibre10.4 g

Protein44.9 g

Cholesterol55 mg

Sodium1210 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.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray, drizzle with olive oil, then season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Place beef rump between two sheets of baking paper, and pound with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, chermoula spice blend, a drizzle of olive oil and a pinch of salt.

• Meanwhile, heat the butter with a drizzle of olive oil in a medium saucepan over medium-high heat. 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.

• 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.

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