Seared Beef & Roast Veggie Israeli Couscous

• 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.

• 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.

• 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.

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