HelloHero: Spiced Beef Rump & Currant Couscous
with Yoghurt & Roasted Almonds
Couscous — the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with mildly spiced beef rump and greens. Don’t forget the generous dollop of cooling yoghurt to bring the meal together.
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
Garlic
1
baby leaves
1
Chicken-Style Stock Powder
1
Couscous
(Contains Gluten; )
1
Beef Rump
1
Tomato
1
Aussie Spice Blend
1
Parsley
1
Greek-Style Yoghurt
(Contains Milk; )
1
Currants
½
Slivered Almonds
(Contains Almond; )
Not included in your delivery
1
olive oil
1
butter
(Contains Milk; )
1
water
Nutrition Values
Instructions
• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and remaining garlic. Add beef rump and turn to coat. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.
• While the couscous is cooking, roughly chop roasted almonds. • In a medium bowl, combine Aussie spice blend, remaining garlic and a drizzle of olive oil. Add beef strips and toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the couscous is cooking, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the beef is resting, wash and dry the frying pan. • Return pam to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Divide currant couscous between bowls. • Top with spiced beef. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with roasted almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Slice beef. • Divide jewelled couscous between plates. • Top with beef and dollop with Greek-style yoghurt. • Tear over parsley and garnish with toasted almonds to serve. Enjoy!