Easy Chermoula Beef Rump & Veggie Coucous
with Garlic Dip
Who doesn’t like a bit of char on their beef? This one gets a generous coating of our punchy chermoula spice blend before it crisps up in the pan until golden. Finish it off in the oven so you have the most succulent result that pairs beautifully with our veggie-packed couscous.
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
Ingredients
1
leek
1
carrot
1
beetroot
2 clove
garlic
1 packet
Beef Rump
1 sachet
Chermoula Spice Blend
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Set your air fryer to 200°C. Thickly slice leek. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Finely chop garlic. • Place your hand flat on top of beef rump and slice through horizontally to make two thin steaks. • Place leek, carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.
• While the veggies are cooking, heat a medium saucepan over medium-high heat with a drizzle of olive oil . • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.
• Meanwhile, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • SPICY! The chermoula spice blend is mild but use less if you're sensitive to heat. In a medium bowl, combine beef rump, chermoula spice blend, a drizzle of olive oil and a pinch of salt. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return the frying pan to high heat with a drizzle of olive oil. 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.
• When the couscous is done, remove pan from heat. Add veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste. • Slice chermoula beef. • Divide veggie couscous between bowls. Top with beef and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!