Can we have a huzzah for dukkah? We know you’ll be cheering for this delicious number, with a spice that’s fit for this tender beef rump. With the addition of a veggie-filled herby couscous at play, there’s nothing not to love about this easy weeknight supper.
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baby spinach leaves
beef-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato and baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges. Pick and roughly chop the parsley leaves.
In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and beef-style stock powder. Bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes.
See Top Steak Tips (below) for extra info! While the couscous is cooking, place the dukkah (see ingredients) on a plate and season with salt and pepper. Drizzle the beef rump with olive oil. Place the beef rump on the plate and turn to coat in the dukkah, lightly pressing to help it stick. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. TIP: The dukkah may char slightly in the pan – this adds to the flavour!
While the beef is resting, remove the lid from the couscous and allow to cool a little. In a small bowl, combine the Greek-style yoghurt, lemon zest and a generous squeeze of lemon juice. Season to taste. Set aside.
In a large bowl, combine the carrot couscous, tomato, baby spinach, a squeeze of lemon juice and 1/2 the parsley. Season to taste.
Slice the dukkah beef rump. Divide the carrot couscous salad and beef between plates. Garnish with the remaining parsley and drizzle with the lemon yoghurt. Serve with any remaining lemon wedges.