Chermoula Beef Rump & Veggie Coucous
with Garlic Dip
Who doesn’t like a bit of char on their beef rump? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden and tender, pairing beautifully with our veggie-packed couscous.
We’ve replaced the capsicum in this recipe with cougette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Paste
300 g
Beef Rump
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1
Beetroot
1 sachet
Chermoula Spice Blend
1
Courgette
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Place carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. • In the last 5 minutes of cook time, add sliced leek. 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!
