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Harissa and Apricot Beef

Harissa and Apricot Beef

with Chickpeas and Jasmine Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa and Apricot Beef in just 20-25 minutes for a delicious and speedy meal.

Prepped in 10

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 Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

240 grams

Beef Mince

40 grams

Dried Apricots

(Contains Sulphites)

2 unit(s)

Garlic Clove

½ carton(s)


1 sachet(s)

Chermoula Spice Mix

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Chicken Stock Paste

15 grams


Not included in your delivery

½ tsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3286 kJ
Energy (kcal)785 kcal
Fat29.7 g
of which saturates9.4 g
Carbohydrate92.5 g
of which sugars21.3 g
Protein38.2 g
Salt2.28 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press


Cook the Rice

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Get Frying

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Prep Time

a) Meanwhile, cut the dried apricots into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Drain and rinse the chickpeas (see ingredients for amount) in a sieve.

d) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the Flavour

a) Add the garlic, chermoula spice mix and tomato puree to the beef. Cook until fragrant, 1 min.

b) Lower the heat to medium, then stir in the apricots, chickpeas, harissa paste (add less if you'd prefer things milder), chicken stock paste, honey, sugar and water for the sauce (see pantry for both amounts). TIP:  If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Simmer until thickened, 3-4 mins.

Finishing Touches

a) Taste the beef and season with salt and pepper if needed. Add a splash of water if it's a little thick.

b) Fluff up the rice with a fork.

Serve Up

a) Share the rice between your bowls.

b) Top with the harissa beef.