Double Peri-Peri Beef Rump & Avo Couscous Toss
with Fetta & Chilli Flakes
Sometimes only a big bowl of couscous will do! The grain so nice that they named it twice, will provide the best base for peri-peri seasoned beef rump. With veggies aplenty and fetta, you're sure to have some major smiles on your dial.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
tomato
1
avocado
½
lemon
1 sachet
peri-peri seasoning
2 packet
beef rump
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
baby spinach leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Fetta Cubes
(Contains Milk;)
pinch
chilli flakes
1 packet
coriander
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato. • Peel and chop avocado. • Slice lemon into wedges. • See 'Top Steak Tips!' (below left). In a medium bowl, combine peri-peri seasoning and a drizzle of olive oil. Add beef rump, turn to coat.
TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.
• In a large bowl, add couscous. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Add a squeeze of lemon. Fluff up with fork and set aside.
• While the couscous is sitting, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 4-6 minutes (depending on thickness), or until cooked to your liking. • Remove from heat, then add the honey and turn beef to coat. Transfer to a plate to rest.
TIP: Cook beef in batches if necessary!
• To the bowl with couscous, add tomato, avocado, baby spinach leaves and golden goddess dressing. Toss to combine and season to taste. • Slice beef. • Divide couscous salad and peri-peri beef rump between bowls, spooning over beef with any remaining sauce from the pan. • Sprinkle with fetta and a pinch of chilli flakes (if using), tear over coriander and serve with remaining lemon wedges. Enjoy!