Honey Beef Rump & Pearl Couscous Bowl
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Honey Beef Rump & Pearl Couscous Bowl

Honey Beef Rump & Pearl Couscous Bowl

with Dill-Parsley Mayonnaise

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.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Egg
Soy

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

(Contains Egg, Soy; )

1 packet

Mint

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2264 kJ
Fat21.9 g
of which saturates5.7 g
Carbohydrate43.8 g
of which sugars8.6 g
Dietary Fibre4.2 g
Protein40 g
Sodium1113 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!