Roast Beef with Couscous Salad

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 🥩✨

Prepare the meat. Rub the beef with oil, season with salt and pepper.

Sear the meat. In a hot pan, sear the beef on all sides over high heat for about 4 minutes per side until golden brown.

Cut the vegetables. Cut the carrots and onion into larger pieces.

Roast the beef. Put the chopped vegetables and garlic in a baking dish, season with salt and pepper, drizzle with oil, and toss to combine. Place the seared meat on top and roast in the preheated oven for about 25 minutes. For medium-rare meat, the internal temperature should be approximately 54 C.

Prepare the couscous. Bring water to a boil in a pot with a little oil and salt, add the couscous, remove from the heat, cover, and let it swell for about 3-5 minutes, then fluff it with a fork.

Cut the vegetables. Cut the cucumber and tomato into smaller pieces.

Prepare the salad. Mix the couscous with the cucumber and tomato, drizzle with lemon juice and olive oil, and season with salt.

Prepare the pan juices. After roasting, let the meat rest for about 10 minutes. Add bouillon mixed with water or stock to the pan juices and stir.

Reduce the sauce. Strain the pan juices into a saucepan and reduce over high heat for about 5 minutes.

Slice the meat. Slice the rested meat into thin slices.

Serve. Serve the roast beef with couscous salad and sauce 🥩✨