Herby Beef Rump & Veggie Pearl Couscous

• While the veggies are cooking, boil the kettle.
• In a large saucepan, heat a drizzle of olive oil
over medium-high heat. Toast pearl 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 baby spinach leaves until tender,
1-2 minutes. Transfer spinach to the saucepan 
of couscous, along with the roasted veggies and 
a drizzle of white wine vinegar. Gently stir to 
combine and season to taste.