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Double Seared Beef & Roast Veggie Pearl Couscous
Double Seared Beef & Roast Veggie Pearl Couscous

Double Seared Beef & Roast Veggie Pearl Couscous

with Zesty Yoghurt

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.

Tags:
High Protein
Allergens:
Milk
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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

600 g

Beef Rump

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Potato

1

Carrot

1

Beetroot

1 sachet

Chermoula Spice Blend

Nutrition Values

Energy (kJ)3320 kJ
Calories792 kcal
Fat18.6 g
of which saturates9 g
Carbohydrate74.3 g
of which sugars17.8 g
Dietary Fibre8.3 g
Protein77.7 g
Cholesterol110 mg
Sodium1540 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
Medium Pan
Baking Paper

Cooking Steps

Get prepped
1

• 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.

Roast the veggies
2

• 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.

Cook the couscous
3

• 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.

Cook the beef
4

• 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 4-5 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.

Toss the veggies
5

• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.

Finish & serve
6

• Slice seared beef rump. • Divide roast veggie Israeli couscous between plates. Top with beef. • Spoon over tahini yoghurt to serve. Enjoy!