Warm Pear and Couscous Salad with Beef
with goat's cheese and honey mustard dressing
Creamy goat's cheese pairs oh so well with the juicy sweetness of fruits like the pear. A satiating element comes in the form of couscous while toasted almonds add crunch and a subtle smokiness.
Tags:
Super Quick
•Quick Prep
•Family Friendly
Allergens:
Wheat
•Milk
•Nuts
•Almonds
•Mustard
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains: Wheat May be present: Soya)
100 grams
Goat's Cheese
(Contains: Milk)
2 unit(s)
Cucumber
2 unit(s)
Tomato
20 grams
Almonds
(Contains: Nuts, Almonds)
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
250 grams
Irish Beef Rump
2 unit(s)
Pears
5 grams
Mint
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3339 kJ
Energy (kcal)798 kcal
Fat38.8 g
of which saturates16.1 g
Carbohydrate67.8 g
of which sugars24.9 g
Dietary Fiber6.9 g
Protein47.8 g
Cholesterol0 mg
Salt8.29 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
2
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
3
- Halve and core the pear. Thinly slice lengthways.
- Once the almonds are toasted, return the pan to a high heat with a drizzle of oil.
- Add the pear and fry until caramelised and charred, 2-3 mins each side.
- Meanwhile, roughly tomato. Trim and roughly chop the cucumber.
- Halve, peel and roughly chop the shallot. Pick the mint leaves and roughly chop.
NOTE: Adding beef rump? Add to the hot pan, season as instructed and fry until cooked to your liking, 1-6 mins on each side.
4
- Toss the couscous with the mint, cucumber, shallot, tomatoes, paprika, honey mustard dressing and one-third of the goat's cheese.
- Season to taste with salt and pepper.
- Divide between bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese.
- Arrange the charred pear on top of each salad.
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