Quick Garlic-Herb Beef Rump & Veggie Couscous
with Creamy Pesto Dressing & Fetta
We've crammed tons and tons of flavour into this colourful bowl of deliciousness. From herby to salty, the flavours in this nutritionally balanced meal are sure to take your tastebuds to their happy place!
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 bag
baby spinach leaves
1 sachet
garlic & herb seasoning
1 packet
beef rump
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
Carrot & Zucchini Mix
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Place carrot & zucchini mix on a lined oven tray, drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, roughly chop baby spinach leaves. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender!). • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil, then season. Add beef rump and toss to coat. Set aside.
• In a medium saucepan, add the water and vegetable stock powder and bring to the boil over a medium-high heat. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• When veggies have 5 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• Add roasted veggies, baby spinach and a drizzle of olive oil and white wine vinegar to the couscous. Toss to combine. • Slice steak. • Divide roast veggie couscous between bowls. Top with garlic-herb beef and spoon over any resting juices. • Top with creamy pesto dressing and fetta cubes. • Garnish with flaked almonds to serve. Enjoy!