Honey Chermoula Beef
with Pepper and Lemon Couscous
Looking for a quick and tasty midweek dinner option? Try cooking up our Honey Chermoula Beef in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
2
Garlic Clove
1
Lemon
1
Bell Pepper
(May contain Celery)
120
Couscous
(Contains Cereals containing gluten May contain Soya)
20
Chicken Stock Paste
240
British Beef Mince
1
Chermoula Spice Mix
1
Lemon & Herb Seasoning
1
Tomato Passata
15
Honey
15
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
240
Water for the Couscous
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Meanwhile, peel and grate the garlic (or use a garlic press).
c) Zest and cut the lemon into wedges.
d) Halve the pepper and discard the core and seeds. Slice into thin strips.
a) Put the couscous in a bowl.
b) Pour the boiled water for the couscous (see pantry for amount) from your kettle into the bowl and stir in half the chicken stock paste.
c) Cover tightly with cling film and leave to the side for 10 mins or until ready to serve.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the pepper and fry until starting to soften, 2-3 mins.
c) Add the beef mince and fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Add the garlic, chermoula spice mix and lemon & herb seasoning to the pan. Cook until fragrant, 30 secs.
b) Stir in the passata and remaining chicken stock paste. Bring to a boil, then lower to a simmer.
c) Cook until the sauce has thickened slightly, 3-4 mins.
a) Meanwhile, once the couscous is ready, fluff it up with a fork.
b) Add a drizzle of olive oil, the lemon zest and a squeeze of lemon juice. Stir to combine.
b) Just before you're ready to serve, add the honey and a squeeze of lemon juice to the beef mixture. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
d) Cook until glossy, 1 min. Taste and season with salt and pepper.
a) Share your lemon couscous between your plates and top with the honey chermoula beef.
b) Finish with a scattering of the toasted flaked almonds.
c) Serve with any remaining lemon wedges for squeezing over.
Enjoy!
