Chermoula Spiced Beef and Couscous
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Chermoula Spiced Beef and Couscous

Chermoula Spiced Beef and Couscous

with Spinach and Greek Style Yoghurt

Looking for a super quick and tasty midweek dinner option? Try cooking up our Chermoula Spiced Beef and Couscous in just 15 minutes for a delicious and speedy meal.

High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Cooking time15 minutes


serving amount

240 grams

British Beef Mince

120 grams


(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

30 grams

Tomato Puree

1 sachet(s)

Ground Cumin

1 sachet(s)

Chermoula Spice Mix

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

1.5 tbsp


20 grams


100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3207 kJ
Energy (kcal)767 kcal
Fat39.9 g
of which saturates17.1 g
Carbohydrate62.4 g
of which sugars17.4 g
Protein41.1 g
Salt3.15 g
Always refer to the product label for the most accurate ingredient and allergen information.


Cling Film


Get Frying
  • Boil a half-full kettle.
  • While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the beef, 5-6 mins.
  • Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
Couscous Time
  • Meanwhile, put the couscous in a bowl.
  • Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
  • Cover tightly with cling film. Leave until ready to serve.
  • In the meantime, open the remaining sachets.
Flavour Town
  • Next, add the tomato puree, cumin and chermoula to the beef. Cook, 1 min.
  • Stir in the remaining chicken stock paste, the sun-dried tomato paste, honey, butter and water (see pantry for all three amounts). Bring to the boil and simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
Dinner's Ready!
  • Fluff up the couscous, then share between your bowls.
  • Top with the beef.
  • Drizzle over the yoghurt.
  • Finish with a sprinkle of flaked almonds.
  • Enjoy!