Nourishing Honey-Glazed Beef Rump Bowl
with Carrot Couscous & Lemon Yoghurt
Looking for a tasty midweek dinner option? This honey-glazed beef rump is sure to pull through for you on hump day with a burst of sweetness to balance out tender chicken. Make it extra nourishing with a bed of carrot couscous to have you galloping into the weekend.
This recipe is under 650kcal per serving.
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
Ingredients
1
carrot
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten; )
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Beef Rump
1 sachet
chermoula spice blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Grate carrot. • In a medium saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, zest lemon to get a pinch and slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place beef rump between two sheets of baking paper. • Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with chermoula spice blend and a pinch of salt and pepper.
Little cooks: Under adult supervision, older kids can help grate the zest.
• 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. • Remove pan from heat, then add remaining butter, honey and a splash of water, coating beef. • Transfer to a plate to rest.
• Slice beef. • Add spinach & rocket mix, and a generous squeeze of lemon juice to the couscous. Season to taste. • Divide carrot couscous between bowls. Top with honey-glazed chermoula beef. • Dollop with lemon yoghurt. Serve with remaining lemon wedges. Enjoy!