Seared Beef & Roast Veggie Pearl Couscous

• Place potato, carrot and beetroot on a lined oven tray.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle veggies with olive oil and 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 pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Half-fill saucepan carefully with 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.

• While the couscous is cooking, place beef rump on a plate and season with garlic & herb seasoning. Turn beef to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare, 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.