Beef Roast with Couscous
A succulent, herb-crusted beef roast paired with fluffy, aromatic couscous for a sophisticated yet simple weeknight dinner.
Ingredients
- •1.5 lbs (700g) beef tenderloin or sirloin roast
- •2 tablespoons olive oil
- •3 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1.5 cups dry couscous
- •1.5 cups boiling vegetable or beef broth
- •1/4 cup fresh parsley, chopped
- •1/4 cup toasted pine nuts
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and pepper to create a rub.
- 3
Pat the beef dry with paper towels and coat evenly with the herb rub.
- 4
Heat an oven-safe skillet over high heat and sear the beef on all sides until browned, about 5 minutes.
- 5
Transfer the skillet to the oven and roast for 20-25 minutes, or until a meat thermometer registers 135°F (57°C) for medium-rare.
- 6
Remove the beef from the skillet, cover loosely with foil, and let it rest for 10 minutes.
- 7
While the beef rests, place the dry couscous in a heat-proof bowl. Pour the boiling broth over it, cover tightly with a plate or plastic wrap, and let sit for 5 minutes.
- 8
Fluff the couscous with a fork, then stir in the fresh parsley and toasted pine nuts.
- 9
Slice the beef against the grain and serve immediately over a bed of the prepared couscous.
💡 Chef tips
- For extra flavor, deglaze the skillet with a splash of red wine after removing the beef and drizzle the pan juices over the sliced meat.
- If you prefer a different texture, you can substitute the pine nuts with slivered almonds or pomegranate seeds for a pop of acidity.
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days and served cold in salads.
✅ How it should turn out
The beef should be tender and juicy with a fragrant, crispy herb crust, served alongside light, fluffy couscous that has absorbed the savory notes of the broth.