Preheat oven to 160⁰C (140⁰c Fan forced). Place topside onto a medium baking tray. Tie with butcher’s string at 2-3 cm intervals. Rub with oil and spice. Season. Pour stock into the base of roasting pan. Roast for 45-50 mins for medium rare or until cooked to your liking. Remove from oven. Loosely cover with foil and rest for 15-20 mins. Thinly slice.
Meanwhile, place couscous into a heat proof bowl. Add 1 ½ cups (375ml) boiling water, stir and cover. Set aside for 10 mins. Remove cover and fluff grains with a fork. Set aside for 20 mins to cool. Finely chop kale slaw, add to couscous with juice, zest and pomegranate. Season.
Serve with couscous, hummus, pickled onion, lemon wedges, salad leaves and flat bread/pitta or tortilla.
Remove the beef from the fridge to come to room temperature 20 mins before cooking. Using butcher’s string tie the beef at 2-3 cm intervals to maintain a firm shape.
Rump roast would also work well in this recipe. The beef is best tested with a digital thermometer for doneness.
Baharat spice mix can be found in continental delis or gourmet F & V shops in the spice isle.
Use leftover roast beef for next day steak sandwiches.