200g piece beef rump steak, trimmed of fat
50g (¼ cup) couscous
100ml boiling water
1 tsp extra virgin olive oil
1 large zucchini, coarsely grated, excess moisture squeezed out
40g Sandhurst Lite Semi-Dried Tomatoes, finely chopped
30g baby spinach leaves
40g cherry bocconcini, finely chopped
½ small brown onion, finely chopped
2 cloves garlic, crushed
400ml Coles Italian Passata
Freshly ground black pepper, to serve
Thyme sprigs, to serve (optional)
Cut beef crossways into 2 pieces. Using a mallet, flatten until very thin. Cut each piece into 2 to make a total of 4 rectangular pieces.
2. Put couscous and water in a medium heatproof bowl. Cover with a plate and set aside for 2-3 minutes or until water is absorbed. Heat half the oil in a medium non-stick frying pan over a medium heat. Add zucchini and tomato and cook, stirring, for 2 minutes. Add spinach and cook, tossing, until spinach begins to wilt. Add zucchini mixture to couscous, along with bocconcini. Stir to combine. Divide filling between beef pieces, then roll up to enclose, securing each with a toothpick.
3. Heat remaining oil in the same frying pan over a medium heat. Add onion and garlic and cook, stirring, for 5-6 minutes or until onion begins to soften. Add passata and stir to combine. Add beef rolls to pan and cook, covered, over a medium-low heat, for 7-8 minutes or until beef is just cooked. Divide between serving plates, sprinkle over pepper and serve with thyme, if using.
NUTRITION INFO Per Serve 2076kJ, protein 35g, total fat 16g (sat. fat 5.2g), carbs 46g, fibre 13g, sodium 517mg. • Carb exchanges 3. • GI estimate medium.
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