Honey Beef Rump & Pearl Couscous Bowl

Name: Honey Beef Rump & Pearl Couscous Bowl with Herby Mayo & Mint
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Dill & Parsley Mayonnaise; 1 Tomato; 300 g Beef Rump; 1 packet Mint; 1 packet Pearl (Israeli) Couscous; 1 Cucumber; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; packet Creamy Pesto Dressing; 1 tsp honey; 1 drizzle white wine vinegar; 1 drizzle olive oil

with Herby Mayo & Mint

Get up to $175 off

Who doesn’t love the signature combo of honey and succulent beef rump. With tender pearls of Israeli couscous to soak up all the flavour and a creamy hit of silky mayonnaise, it'll make for a meal that you won’t be able to resist!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Mediterranean

Allergens:

Eggs

•Soy

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Dill & Parsley Mayonnaise

Tomato

300 g

Beef Rump

1 packet

Mint

1 packet

Pearl (Israeli) Couscous

Cucumber

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

packet

Creamy Pesto Dressing

Not included in your delivery

1 tsp

honey

1 drizzle

white wine vinegar

1 drizzle

olive oil

Nutrition Values

Calories670 kcal

Energy (kJ)2800 kJ

Fat29.3 g

of which saturates6.2 g

Carbohydrate57.9 g

of which sugars9.3 g

Dietary Fibre4.3 g

Protein41.7 g

Cholesterol55 mg

Sodium1070 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

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

• 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!