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
Rub the beef roast evenly with the herb mixture and place it in a roasting pan.
- 4
Roast the beef for 20-25 minutes for medium-rare, or until it reaches your desired internal temperature.
- 5
While the beef roasts, place the dry couscous in a heat-proof bowl.
- 6
Pour the boiling broth over the couscous, cover the bowl tightly with plastic wrap or a lid, and let it sit for 5-7 minutes.
- 7
Once the beef is done, remove it from the oven and let it rest on a cutting board for 10 minutes before slicing.
- 8
Fluff the couscous with a fork, stir in the fresh parsley and toasted pine nuts, and serve alongside the sliced beef.
💡 Chef tips
- For a deeper flavor, sear the beef in a hot skillet for 2 minutes per side before transferring it to the oven.
- If you prefer a different texture, you can substitute the couscous with quinoa, which also pairs beautifully with the herb-crusted beef.
- Store leftover beef and couscous in separate airtight containers in the refrigerator for up to 3 days.
✅ How it should turn out
The beef should be tender and juicy with a fragrant, golden-brown herb crust, served alongside light, fluffy couscous that has absorbed the savory notes of the broth.