Double Seared Beef & Roast Veggie Pearl Couscous
with Garlic Yoghurt
- Milk
- Gluten
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
There are sunny days ahead when it’s steak on the menu! Add some garlic and herb seasoning to elevate it and drizzle over a garlic yoghurt. Keep the warm vibes going with a pearl couscous tossed through with roasted veggies.
Ingredients
1
potato
1
carrot
1
beetroot
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Chermoula Spice Blend
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten)
1 sachet
Vegetable Stock Powder
2 packet
Beef Rump
1 sachet
Garlic & Herb Seasoning
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • In a small bowl, combine tahini, Greek-style yoghurt, the honey, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• Place potato, carrot and beetroot on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle with olive oil, season with salt and pepper. Sprinkle over chermoula spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, heat a medium saucepan, over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Sprinkle over garlic & herb seasoning. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking (cook in batches if your pan is getting crowded). Transfer to a plate to rest.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.
• Slice seared beef rump. • Divide roast veggie Israeli couscous between plates. Top with beef. • Spoon over tahini yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, particularly the roasted beetroot and garlic yoghurt sauce; some found the seasoning too salty.
- Ease of prep: The pearl couscous was a hit, offering a healthy and different option that was easy to prepare.
- Suggestions: Consider adding green vegetables like beans for more colour and balance. Try pesto yoghurt as an alternative to the zesty sauce.
- Portions: Several reviewers mentioned the meal was not enough for four adults, especially with male diners.
- Meat quality: Some found the beef cuts inconsistent, with a few reporting chewy or fatty pieces.
