Harissa Beef Stuffed Courgettes
with Tomato & Parsley Couscous and Greek Style Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
- Celery
- Soya
In this recipe, we're hollowing out courgettes and stuffing them with a spicy beef filling as a twist on classic Middle Eastern flavours. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Ingredients
2 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Intense™ Tomato
1 bunch(es)
Flat Leaf Parsley
240 grams
British Beef Mince
50 grams
Harissa Paste
20 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
200 milliliter(s)
Water for the Couscous
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Fill and boil your kettle.
Halve the courgettes lengthways, then use a spoon to scoop out the courgette cores. Roughly chop the scooped-out courgette core.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
Cut the tomato into 1cm chunks. Roughly chop the parsley (stalks and all).
Place the courgette boats on a lined baking tray, drizzle with oil and season with salt and pepper.
When the oven is hot, roast on the middle shelf until golden and softened, 10 mins.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the beef mince, chopped courgette core and onion. Fry until the mince has browned and the veg is softened, 6-8 mins.
Use a spoon to break up the mince as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince has browned, stir in the garlic and harissa and cook for 1 minute.
Pour in the honey and water (see pantry for both amounts) and stir in half the chicken stock paste.
Bring to the boil and simmer until thickened, 2-4 mins. Remove from the heat.
While the beef cooks, put the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the remaining chicken stock paste, then cover tightly with a plate or cling film.
Leave to the side for 10 mins or until ready to serve.
After 10 mins, remove the courgettes from the oven. Fill them equally with the beef, then return to the oven and roast until golden, 10 mins.
Once the couscous is cooked, stir in the tomato and half the parsley.
Divide couscous between bowls and top with the stuffed courgette.
Drizzle over the yoghurt to finish.
