Harissa Beef and Chickpea Stew
with Buttery Couscous and Cheese
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
240 grams
British Beef Mince
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Chickpeas
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains: Sulphites)
10 grams
Beef Stock Paste
15 grams
Honey
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
20 grams
Butter
1 tsp
Sugar
Utensils
Instructions
- Boil a half-full kettle.
- Add the boiled water and butter (see pantry for both) along with the chicken stock paste into a saucepan. Bring to the boil.
- Remove from the heat. Stir in the couscous. Cover.
- Leave to the side for 8-10 mins.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince and roasted spice and herb blend, 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.
- In the meantime, open the remaining sachets.
- Add the chickpeas and their liquid to the beef.
- Stir in the tomato puree, harissa, beef stock paste, honey and sugar (see pantry). TIP: Put hardened honey in hot water for 1 min.
- Lower the heat. Simmer, 3-4 mins.
- Share the couscous and stew between your bowls.
- Sprinkle over the cheese.
- Enjoy!
