Beef Roast with Couscous
A tender, herb-crusted beef roast served alongside fluffy, aromatic couscous for an elegant 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, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1.5 cups (275g) dry couscous
- •1.5 cups (350ml) boiling beef or vegetable broth
- •2 tablespoons unsalted butter
- •1/4 cup fresh parsley, chopped
- •1/4 cup toasted slivered almonds
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Pat the beef dry with paper towels. In a small bowl, mix the olive oil, minced garlic, rosemary, salt, and pepper, then rub this mixture all over the beef.
- 3
Heat an oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 5 minutes total.
- 4
Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- 5
Remove the beef from the skillet, cover loosely with foil, and let it rest for at least 10 minutes.
- 6
While the beef rests, place the dry couscous in a heat-proof bowl. Pour the boiling broth over the couscous, cover tightly with plastic wrap or a lid, and let it steam for 5 minutes.
- 7
Fluff the couscous with a fork, stir in the butter, parsley, and toasted almonds.
- 8
Slice the beef thinly against the grain and serve it over a generous 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 reduction over the meat.
- If you prefer a different texture, you can swap the almonds for pomegranate seeds to add a bright, acidic crunch.
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days and is excellent served cold in salads.
✅ How it should turn out
The beef should be perfectly tender with a fragrant, herb-crusted exterior, served over light, fluffy couscous that has absorbed the savory notes of the broth.