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Levantine-style Beef Rump with Pearled Couscous

Levantine-style Beef Rump with Pearled Couscous

with oven roasted veg
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
730 kcal
Protein
: 
47.8g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Barley
  • Sesame
  • Mustard
  • Nuts
  • Almonds
  • Soya
  • May contain traces of allergens

A recipe conveniently customised just to your liking.

Serving amount

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

2 unit(s)

Garlic

1 unit(s)

Lemon

75 grams

Yoghurt

(Contains: Milk)

1 unit(s)

Bell Pepper

1 sachet(s)

Honey

5 grams

Parsley

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

20 grams

Almonds

(Contains: Nuts, Almonds)

250 grams

Irish Beef Rump

300 grams

Cauliflower Florets

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3053 kJ
Energy (kcal)730 kcal
Fat25.8 g
of which saturates8.3 g
Carbohydrate75.5 g
of which sugars15.3 g
Dietary Fiber10.2 g
Protein47.8 g
Salt3 g
Potassium718.6 mg
Calcium127 mg
Iron1.7 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 your delivered box.
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve the bell pepper and discard the core and seeds. Thinly slice.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all). Quarter the lemon.
  • In a bowl, combine half the garlic, half the Middle Eastern spice, a squeeze of lemon juice and a drizzle of oil. 
Roast the Veg
2
  • Toss the cauliflower and bell pepper with remaining Middle Eastern spice and a drizzle of oil.
  • Lay the veg in a single layer on a lined baking tray.
  • Bake in the oven untill cooked and slightly charred, 8-10 mins.
Cook the Couscous
3
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot.
  • Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Start Frying
4
  • Place a large pan over high heat with a drizzle of oil.
  • Toss the beef with the lemony Middle Eastern spice.
  • Fry the beef until browned, 1-2 mins each side for medium-rare. Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Make the Sauce
5
  • In a small bowl, mix the honey, yoghurt, parsley, remaining garlic and a squeeze of lemon juice.
  • Season to taste with salt and pepper. 

TIP: If you like, reserve a pinch of parsley to garnish your dish.

Divide and Serve
6
  • Thinly slice the beef widthways.
  • Divide the pearled couscous between plates and top with the pan-fried beef.
  •  Serve the roasted veg alongside.
  • Drizzle over the yoghurt sauce and finish with a sprinkling of almonds over the top.
  • Scatter any remaining parsley over the top.
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