Spiced Beef Rump & Currant Couscous
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Spiced Beef Rump & Currant Couscous

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.

Tags:
Over 30g protein
Calorie Smart
Allergens:
Milk
Gluten(Wheat)
Almond

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)2584 kJ
Fat25 g
of which saturates10.6 g
Carbohydrate56.7 g
of which sugars14.2 g
Protein44.1 g
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!