Speedy Moroccan Beef Rump & Broccoli Couscous
with Greek-Style Yoghurt & Lemon
- Wheat
- Gluten
- Milk
We are ready to kick off our chermoula beef rump dinner with a glowing green bowl of couscous. How do we get that scrumptious glow you may ask - by adding broccoli and baby spinach to the mix. Perfect for injecting colour, freshness and flavour into your night.
Ingredients
1 packet
Broccoli Florets
300 g
Beef Rump
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 sachet
Chermoula Spice Blend
1
Plain Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
If you swapped to beef rump, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Add to bowl with spice blend. TIP: Pounding the beef ensures that it's extra tender once cooked.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 2-4 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave broccoli on high until just tender, 2-4 minutes. • Drain broccoli, then return to the bowl and cover to keep warm. Season with salt and pepper.
• To the bowl with the couscous, add broccoli, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine, then season to taste. • Slice beef steak. • Divide broccoli couscous between bowls. Top with beef. • Dollop over mayonnaise. Serve with any remaining lemon wedges. Enjoy!
