Honey Beef Rump & Pearl Couscous Bowl
with Dill-Parsley Mayonnaise
- Gluten
- Eggs
- Soy
Who doesn’t love the signature combo of honey and succulent beef. With tender pearls of Israeli couscous to soak up all the flavour and a herby hit of dill-parsley mayonnaise, it'll make for a meal that you won’t be able to resist! *This recipe is under 550kcal per serving.*
½
cucumber
1
tomato
1 packet
Pearl (Israeli) Couscous
()
1 sachet
Chicken-Style Stock Powder
1 packet
Beef Rump
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Leaves
1 packet
Dill & Parsley Mayonnaise
()
1 packet
Mint
olive oil
1 tsp
honey
drizzle
white wine vinegar
• Boil the kettle. Roughly chop cucumber(see ingredients) and tomato. • In a medium 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 and return couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.
• Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. Sprinkle over garlic & herb seasoning and season with salt and pepper. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, add the honey and turn to coat. Transfer to a plate to rest.
• Add baby leaves to the couscous, along with cucumber, tomato and a drizzle of white wine vinegar and olive oil and toss to coat. Season to taste.
• Slice beef rump. • Divide Israeli couscous salad between bowls and top with honey beef. • Tear over mint. Drizzle with dill & parsley mayonnaise to serve. Enjoy!
