Beef Roast with Couscous
A tender, spiced beef roast served over a bed of fluffy, herb-infused couscous for an easy yet impressive dinner.
Ingredients
- •1.5 lbs beef tenderloin or chuck roast, tied (700g)
- •2 tbsp olive oil (30ml)
- •1 tsp salt (5g)
- •1/2 tsp black pepper (2g)
- •1 tsp ground cumin (3g)
- •1 tsp paprika (3g)
- •1 cup dry couscous (180g)
- •1 cup boiling water or low-sodium beef broth (240ml)
- •2 tbsp fresh parsley, chopped (8g)
- •1 lemon, zested and juiced
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Rub the beef roast evenly with olive oil, salt, black pepper, cumin, and paprika.
- 3
Heat a skillet over medium-high heat and sear the roast on all sides until a rich crust forms, about 5 minutes total.
- 4
Transfer the seared beef to a baking dish and roast in the oven for about 20 to 25 minutes, or until cooked to your desired doneness.
- 5
Remove the beef from the oven, cover loosely with foil, and let it rest for 10 minutes before slicing.
- 6
While the beef rests, place the dry couscous in a heatproof bowl, pour the boiling water or beef broth over it, cover tightly with a plate or plastic wrap, and let steam for 5 minutes.
- 7
Fluff the couscous with a fork, then stir in the fresh parsley, lemon zest, and lemon juice.
- 8
Serve the sliced beef roast generously over the warm, fluffy couscous.
💡 Chef tips
- You can swap beef broth for vegetable broth or water if you prefer a lighter flavor.
- Leftover beef and couscous can be stored separately in airtight containers in the refrigerator for up to 3 days.
- For extra texture, toast the dry couscous in a dry pan for a minute before adding the boiling liquid.
✅ How it should turn out
The finished dish features juicy, spice-crusted beef slices resting on fragrant, citrus-infused couscous that is light and fluffy.