Beef Rump & Charred Asparagus Couscous
with Greens & Herby Mayo- Eggs
- Soy
- Wheat
- Gluten
Bring the Mediterranean to your next barbecue with this mouthwatering meal. Tender pork is seasoned to perfection and grilled over the flame for ultimate flavour. Charred asparagus tossed into fluffy couscous and a drizzle of herby mayo adds freshness and creaminess, rounding out a dish that’s bursting with summer vibes. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
300 g
Beef Rump
1 packet
Baby Spinach Leaves
1 sachet
Classic Roast Seasoning
1 sachet
Chicken-Style Stock Powder
1
Asparagus
Nutrition Values
Cooking Steps
• Preheat BBQ to high heat. Boil the kettle. • Trim ends of asparagus. • In a medium bowl, combine asparagus, a drizzle of olive oil and a pinch of salt and pepper. • Thinly slice onion (see ingredients). • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
• In a third medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• In a large bowl, combine beef rump, classic roast seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Grill onion on BBQ, tossing occasionally, until tender and slightly charred, 4-5 minutes. • Add asparagus and cook, turning occasionally, until tender, 5-6 minutes. No BBQ? Return frying pan to high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes. Transfer to a bowl to keep warm. Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook asparagus until tender, 5-6 minutes.
• To the bowl with the couscous, add asparagus, onion, baby leaves and a drizzle of vinegar and olive oil. Toss to combine and season to taste.
• To the beef, add the honey and turn to coat. • Thinly slice beef. • Divide charred asparagus couscous between bowls. Top with Mediterranean beef rump. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!
