Cherry-Glazed Beef Rump & Pearl Couscous

Name: Cherry-Glazed Beef Rump & Pearl Couscous with Roast Veggies & Almonds
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Herb & Mushroom Seasoning; 1 packet Cherry Sauce; 300 g Beef Rump; 1 packet Baby Leaves; 1 packet Flaked Almonds; 1 packet Pearl (Israeli) Couscous; 1 Carrot; 1 Lemon; 1 Beetroot

with Roast Veggies & Almonds

Get up to $175 off

We’re ready to pitch a dinner that will knock your socks off. Starting off, there’s a cherry glaze, the real hero of the story that makes us fall madly in love with beef rump. Let’s not forget the standout duo of pearl couscous and roast veggies, everyone knows them. It’s a five-star rating dinner that everybody will be hooked on. It's like Christmas came early!

This recipe is under 650kcal per serving.

Tags:

Air Fryer Friendly

•Calorie Smart

•High Protein

Allergens:

Almond

•Wheat

•Gluten

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

Total30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Herb & Mushroom Seasoning

1 packet

Cherry Sauce

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat. )

300 g

Beef Rump

1 packet

Baby Leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

Carrot

Lemon

Beetroot

Nutrition Values

Energy (kJ)2340 kJ

Calories560 kcal

Fat11.4 g

of which saturates4.8 g

Carbohydrate66.8 g

of which sugars28.6 g

Dietary Fibre7.1 g

Protein42.1 g

Cholesterol55 mg

Sodium1060 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

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Boil the kettle. Cut carrot into bite-sized chunks. • Set your air fryer to 200°C. Place carrot and diced beetroot into the air fryer basket and drizzle over olive oil. Sprinkle over garlic & herb seasoning and cook for 10 minutes. • Shake the basket, add flaked almonds, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 240ºC/220ºC fan-forced. Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.

• Slice lemon into wedges. Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-5 minutes each side (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add cherry sauce, turning beef to coat.

• To the saucepan of couscous, add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

• Slice cherry-glazed beef rump. • Divide roast veggie couscous between bowls. Top with cherry-glazed beef. Spoon over any remaining glaze from the pan. • Serve with remaining lemon wedges. Enjoy!