Spiced Beef Rump & Currant Couscous
with Yoghurt & Toasted Almonds
Our popular Aussie spice blend, with dried onion and garlic, instantly adds a rich, classic flavour to tender beef rump. Add sweet currants and veggies with a creamy yoghurt for a dish worth enjoying again and again.
This recipe is under 650kcal per serving.
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
carrot
3 clove
garlic
1
tomato
1 packet
baby leaves
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Aussie Spice Blend
1 packet
Beef Rump
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants. Season to taste and set aside uncovered.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and remaining garlic. Add beef and toss to coat.
• Return frying pan to high heat with a drizzle of olive oil. • Heat frying pan as above. 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.
• Slice Aussie-spiced beef rump. • Divide jewelled couscous between plates. • Top with beef and dollop with Greek-style yoghurt. • Garnish with toasted almonds to serve. Enjoy!