HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Dukkah Beef
Middle Eastern Dukkah Beef

Middle Eastern Dukkah Beef

with Carrot Couscous Salad & Yoghurt

Read more

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.


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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 clove




1 bag

baby spinach leaves



1 bunch


1 sachet

beef-style stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

¾ sachet



1 packet

beef rump

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2630 kJ
Fat28.8 g
of which saturates10 g
Carbohydrate49.3 g
of which sugars8.9 g
Dietary Fibre0 g
Protein44 g
Cholesterol0 mg
Sodium1060 mg
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!

  1. Use paper towel to pat steak dry before seasoning.
  2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
  3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

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.