Apricot Glazed Rump Steak & Jewelled Pearl Couscous
with Greek Style Cheese, Pomegranate and Flaked Almonds
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- May contain traces of allergens
- Celery
- Mustard
- Soya
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Looking for a taste of everyday luxury? This Apricot Glazed Rump Steak & Jewelled Pearl Couscous is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
300 grams
21 Day Aged British Rump Steaks
1 unit(s)
Courgette
(May be present: Celery)
150 grams
Pearl Couscous
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
1 unit(s)
Lemon
1 unit(s)
Pomegranate
1 sachet(s)
Chermoula Spice Mix
27 grams
Apricot Jam
20 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
¼ tsp
Salt
1 tbsp
Olive Oil for the Couscous
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them come up to room temperature.
Trim the courgette and slice into 1cm thick rounds.
Add the courgette to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, boil a full kettle.
Pour the boiled water into a medium saucepan on medium-high heat. Add the pearl couscous, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.
Once cooked, drain in a sieve, pop back in the pan with a drizzle of oil and stir through to stop it sticking together.
Meanwhile, halve the baby plum tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Cut the lemon into wedges.
Quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
In a large bowl, combine half the lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on high heat. Sprinkle two thirds of the chermoula evenly over the steaks and season with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board and spoon over the apricot jam. Cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once the courgette has roasted and the pearl couscous is ready, stir the courgette, tomatoes, mint, remaining lemon juice, remaining chermoula, half the pomegranate seeds and the salt and olive oil for the couscous (see pantry for both amounts) into the couscous. Season with salt and pepper.
Thinly slice the steaks.
Share the pearl couscous between your plates.
Arrange the sliced steak and salad alongside. Spoon any remaining apricot jam from the board over the steak.
Crumble over the Greek style salad cheese and scatter the remaining pomegranate seeds and the flaked almonds on top to finish.
