What are the main ingredients in Merry Minted Beef & Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Merry Minted Beef & Couscous?

Calories: 899, Carbs: 93 grams, Fat: grams, Protein: 54.8 grams, Sugar: 1 grams, Salt: 588 grams

How do I prepare Merry Minted Beef & Couscous?

MOUTHWATERING MEAL: Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint. LOAD WITH FLAVOUR: Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous. BUTTERY STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. STEAMED COUSCOUS: Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.

What should be prepared from my kitchen to make Merry Minted Beef & Couscous?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Merry Minted Beef & Couscous

Name: Merry Minted Beef & Couscous
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

You’ll understand what it means to take your palate on a culinary adventure after tasting this sensational salad, Chef! Couscous is elevated with cooling cucumber, fresh mint, tangy tomato, crispy apple, & creamy feta, topped with butter-basted steak slices, and drizzled with balsamic vinegar and garnished with pomegranate gems.

Merry Minted Beef & Couscous

with balsamic vinegar & pomegranate gems

Hands on Time: 20 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Balsamic Vinegar
Beef
Couscous
Cucumber
Danish-style Feta
Dried Pomegranate Gems
Free-Range Beef Rump
Fresh Mint
NOMU One For All Rub
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
BUTTERY STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous.
MOUTHWATERING MEAL
Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.

Couscous - 100ml
Free-range Beef Rump - 160g
NOMU One For All Rub - 5ml
Danish-style Feta - 30g
Apple - 1
Cucumber - 100g
Tomato - 1
Fresh Mint - 3g
Balsamic Vinegar - 15ml
Dried Pomegranate Gems - 10ml

Download the Recipe

Serves 2

STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
BUTTERY STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous.
MOUTHWATERING MEAL
Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.

Couscous - 200ml
Free-range Beef Rump - 320g
NOMU One For All Rub - 10ml
Danish-style Feta - 60g
Apple - 1
Cucumber - 200g
Tomato - 1
Fresh Mint - 5g
Balsamic Vinegar - 30ml
Dried Pomegranate Gems - 20g

Download the Recipe

Serves 3

STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
BUTTERY STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous.
MOUTHWATERING MEAL
Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.

Couscous - 300ml
Free-range Beef Rump - 480g
NOMU One For All Rub - 15ml
Danish-style Feta - 90g
Apples - 2
Cucumber - 300g
Tomatoes - 2
Fresh Mint - 8g
Balsamic Vinegar - 45ml
Dried Pomegranate Gems - 30g

Download the Recipe

Serves 4

STEAMED COUSCOUS
Boil the kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
BUTTERY STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
LOAD WITH FLAVOUR
Add the drained feta, the sliced apple, the chopped cucumber, the diced tomato, and ½ the chopped mint to the fluffy couscous.
MOUTHWATERING MEAL
Make a bed of the loaded couscous, and top with the sliced steak. Drizzle over the balsamic balsamic vinegar. Garnish with the pomegranate gems, and the remaining mint.