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Middle Eastern Recipes

Harissa Beef Pilaf

Harissa Beef Pilaf

Harissa Beef Pilaf

with Bell Pepper and Peas

Recipe Development TeamPublished on April 05, 2023

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

Tags:

Rapid

•Spicy

Allergens:

Sulphites

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

150

Basmati Rice

240

British Beef Mince

50

Harissa Paste

(Contains: Sulphites)

10

Chicken Stock Paste

120

Peas

25

Sun-Dried Tomato Paste

Not included in your delivery

100

Water for the Beef

1

Honey

20

Butter

Nutritional information

Energy (kcal)812 kcal

Energy (kJ)3396 kJ

Fat38.2 g

of which saturates14.5 g

Carbohydrate81.8 g

of which sugars16.2 g

Protein38.3 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Garlic Press

•Kettle

•Lid

•Large Saucepan

•Pan

Cooking Instructions and Tips

Cook the Rice

1

a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Halve the bell pepper and discard the core and seeds. Chop into 3cm chunks.

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

d) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Fry the Beef and Pepper

2

a) Heat a frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and pepper chunks and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) 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.

Add the Flavour

3

a) Once the mince has browned, add the garlic and harissa paste to the pan. Cook until fragrant, 30 secs.

b) Stir in the chicken stock paste and water for the beef (see pantry for amount).

c) Bring to the boil, then lower the heat and simmer for 1-2 mins.

Peas Please

4

a) Stir the peas, honey and butter (see pantry for both amounts) through the cooked rice until piping hot and melted, 1 min.

Combine your Pilaf

5

a) Add the cooked rice and sun-dried tomato paste to the pan of spicy mince and stir to combine.

b) Taste and season with salt and pepper if needed. Add a splash of water if a little dry.

Serve

6

a) When ready, share the beef pilaf between your bowls.

Enjoy!

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