Chermoula Beef Rump & Veggie Coucous

• 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.