Middle Eastern Honey Glazed Beef Rump
with harissa and tahini pearled couscous salad
Omega-rich salmon is coated in wonderfully sweet and sticky sweet chilli sauce and served with a crunchy and vibrant pearled couscous salad in this spiced and savoury recipe.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 sachet(s)
Harissa Paste
1 sachet(s)
Tahini
(Contains: Sesame)
2 unit(s)
Tomato
150 grams
Couscous
(Contains: Wheat May be present: Egg, Lupin, Mustard, Soya)
1 unit(s)
Cucumber
1 sachet(s)
Honey
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
250 grams
Irish Beef Rump
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, chop the tomato into 1cm chunks.
- Trim the cucumber, quarter lengthways and chop widthways into small pieces.
- Quarter the lemon.
- Place a pan over high heat with a drizzle of oil.
- Pat the salmon dry with kitchen paper. Season with Middle Eastern spice, salt and pepper.
- Once the pan is hot, add the salmon, skin-side down.
- Cook on one side for 4-5 mins then turn over and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
NOTE: Swapping to beef rump? Season as instructed, add to the hot pan and fry until cooked to your liking, 1-6 mins on each side.
- Meanwhile, in a large bowl, combine the chopped cucumber and tomato with a squeeze of lemon juice to the bowl. Season with salt, pepper and more lemon juice if required.
- In another bowl mix the tahini with the harissa paste, a squeeze of lemon juice and a drizzle of oil to make a runny consistency.
- Season with salt, pepper and more lemon juice if required.
- When the salmon is cooked, remove the pan from the heat and add the honey.
- Turn to glaze the salmon in the honey.
- Add the couscous to the bowl with the tomatoes and cucumber.
- Toss together until everything is equally distributed.
- Taste and season with salt and pepper, if required.
- Divide the couscous between bowls.
- Top with the glazed salmon.
- Finish by drizzling over the tahini sauce.
- Serve any remaining lemon wedges alongside for squeezing over.
