Skip to main content
Seared Beef & Roast Veggie Israeli Couscous
Seared Beef & Roast Veggie Israeli Couscous

Seared Beef & Roast Veggie Israeli Couscous

with Tahini Yoghurt

There are sunny days ahead when it’s steak on the menu, add some garlic and herb seasoning to elevate it and drizzle over a tahini yoghurt. Keep the warm vibes going with an Israeli couscous tossed through with roasted veggies.

Tags:
Over 30g protein
Bestseller
Allergens:
Sesame
Milk
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

Total30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1

carrot

1

beetroot

1 packet

tahini

(Contains: Sesame; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

chermoula spice blend

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

1 packet

Beef Rump

1 sachet

Garlic & Herb Seasoning

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2815 kJ
Fat19.8 g
of which saturates6.8 g
Carbohydrate77.6 g
of which sugars23.2 g
Protein47.1 g
Sodium1658 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

Baking Tray
Baking Paper
Medium Saucepan
Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • In a small bowl, combine tahini, Greek-style yoghurt, the honey, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

2
2

• Place potato, carrot and beetroot on a lined oven tray. • Drizzle with olive oil, season with salt and pepper. Sprinkle over chermoula spice blend. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• Meanwhile, heat a medium saucepan, over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with vegetable stock powder and a drizzle of olive oil. Stir to combine.

4
4

• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Sprinkle over garlic & herb seasoning. • 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. Transfer to a plate to rest.

TIP: Pounding the beef ensures that it's extra tender once cooked.

5
5

• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.

6
6

• Slice seared beef rump. • Divide roast veggie Israeli couscous between plates. Top with beef. • Spoon over tahini yoghurt to serve. Enjoy!

More delicious recipes with similar ingredients

Sticky Asian Chicken & Celery Slaw

Sticky Asian Chicken & Celery Slaw

with Roast Pumpkin & Potato Chunks
Sticky Asian Chicken & Celery Slaw Multi - Region 222

Sticky Asian Chicken & Celery Slaw Multi - Region 222

with Roast Pumpkin & Potato Chunks
Double Spiced Pork & Garlicky Asparagus Salad - Multi Region 777

Double Spiced Pork & Garlicky Asparagus Salad - Multi Region 777

with Roasted Potatoes & Creamy Pesto Dressing
Double Plant-Based Chick'n & Potato Mash

Double Plant-Based Chick'n & Potato Mash

with Caramelised Onion Sauce & Steamed Veggies
Indian Coconut Lentils & Chicken

Indian Coconut Lentils & Chicken

with Garlic Rice, Baby Broccoli & Tortilla Dippers
Honey-Thyme Haloumi & Roast Veggie Salad

Honey-Thyme Haloumi & Roast Veggie Salad

with Garlic Aioli & Flaked Almonds
Double Bacon & Basil Pesto Penne

Double Bacon & Basil Pesto Penne

with Crunchy Cucumber Salad & Parmesan
Mediterranean Chicken, Chickpea & Veggie Stew

Mediterranean Chicken, Chickpea & Veggie Stew

with Parmesan & Garlic Panini
Balsamic & Thyme Beef Steak

Balsamic & Thyme Beef Steak

with Veggies & Creamy Mash
Indian Chicken & Chickpea Curry

Indian Chicken & Chickpea Curry

with Garlic Flatbreads & Yoghurt
Double Honey-Thyme Haloumi & Garlicky Pumpkin Toss

Double Honey-Thyme Haloumi & Garlicky Pumpkin Toss

with Almonds & Dill-Parsley Mayo
Indian Potato Chickpea Patties & Haloumi

Indian Potato Chickpea Patties & Haloumi

with Radish Salad, Garlic Dip & Apricot Sauce
Double Mumbai Chicken & Spiced Roast Veggies

Double Mumbai Chicken & Spiced Roast Veggies

with Lemon Yoghurt & Slivered Almonds
Caribbean Lentil, Beef & Veggie Pie

Caribbean Lentil, Beef & Veggie Pie

with Coconut Mash Topping
Cheesy Beef & Kidney Bean Enchiladas

Cheesy Beef & Kidney Bean Enchiladas

with Sour Cream & Radish Salad
Chicken, Mushroom & Leek Fettuccine

Chicken, Mushroom & Leek Fettuccine

with Chilli & Garlic Pangrattato
Double Rustic Pork & Rosemary Pie

Double Rustic Pork & Rosemary Pie

with Hidden Veggies & Parmesan Mash Topping
Indian-Spiced Pork & Bombay Veggie Fries

Indian-Spiced Pork & Bombay Veggie Fries

with Apricot Glaze & Spring Onion Slaw
Apricot-Glazed Falafels & Chicken Nourish Plate

Apricot-Glazed Falafels & Chicken Nourish Plate

with Roasted Veggies, Slaw, Walnuts & Garlic Dip
Creole Honey Chicken & Zesty Cheesey Veggie Fries

Creole Honey Chicken & Zesty Cheesey Veggie Fries

with Apple Slaw & Smokey Aioli