Honey Beef Rump & Israeli Couscous Bowl
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Honey Beef Rump & Israeli Couscous Bowl

Honey Beef Rump & Israeli Couscous Bowl

with Dill-Parsley Mayonnaise

Who doesn’t love the 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:
Quick Prep
Super Quick
Over 30g protein
Under 550kcal
Allergens:
Gluten
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

1

cucumber

1

tomato

1 packet

Israeli couscous

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1 packet

Beef Rump

1 sachet

Aussie Spice Blend

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2221 kJ
Fat21.9 g
of which saturates5.7 g
Carbohydrate41.3 g
of which sugars7.7 g
Dietary Fibre4.5 g
Protein40 g
Sodium1179 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 Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Roughly chop cucumber and tomato. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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 beef with a meat mallet or rolling pin until slightly flattened. Sprinkle over Aussie spice blend and season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. 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 plates and top with honey beef. • Drizzle over dill & parsley mayonnaise to serve. Enjoy!