Herby Beef Rump & Veggie Pearl Couscous
with Toasted Almonds & Dill-Parsley Mayo
There’s a touch of summer and winter tonight, because why can’t we have both warm and cool at the same time? Cosy up with a roast veggie pearl couscous - those oven-roasted flavours will delight your tastebuds. Then, cool off with herby beef rump and a dill and parsley mayo.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
Slivered Almonds
(Contains: Almond; )
300 g
Beef Rump
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Thyme
1
Red Onion
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1
Carrot
1 packet
Baby Leaves
Nutrition Values
Cooking Steps
• Cut carrot into thick half-moons. Cut white turnip into bite-sized chunks. Slice onion into wedges. Pick and finely chop rosemary (see ingredients). • Set your air fryer to 200°C. Place veggies into the air fryer basket and drizzle over olive oil. Season with salt and pepper and cook for 10 minutes. • Shake the basket, add slivered almonds and rosemary, then cook until golden, a further 10-15 minutes. TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray and sprinkle rosemary over veggies. Toast until golden.
• While the veggies are cooking, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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, then return couscous to the pan, along with chicken-style stock powder and a drizzle of olive oil.
• Meanwhile, roughly chop silverbeet. • Place beef between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef and toss to coat.
• 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. Transfer to a plate to rest.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until tender, 3-4 minutes. • Transfer silverbeet to the saucepan of couscous, along with the roasted veggies and a drizzle of white wine vinegar. Stir to combine and season to taste.
• Slice beef rump. • Divide roast veggie couscous between plates, then top with herby beef. • Dollop over dill & parsley mayonnaise. • Sprinkle with toasted almonds to serve. Enjoy!
