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 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.

• 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.