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Moroccan Eastern Beef Stew

Moroccan Eastern Beef Stew

with Charred Courgettes, Couscous and Flaked Almonds

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A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and is the showstopping spice in tonight’s delicious recipe. Warming, simple to prep and packed with fresh good-for-you ingredients, regardless of the weather outside, this recipe is guaranteed to take you to the warm, sunny climes of Northern Africa.

Allergens:Cereals containing glutenNuts

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 conflict 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 Time35 minutes
Cooking time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Beef Mince

1 unit(s)

Red Pepper

1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Chermoula Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Beef Stock Powder

150 grams


(ContainsCereals containing gluten)

1 bag(s)

Flaked Almonds


Not included in your delivery

150 milliliter(s)


300 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat21.0 g
of which saturates6.0 g
Carbohydrate80 g
of which sugars25.0 g
Protein47 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince. Break up the beef with a wooden spoon as it browns and cook for 5-6 mins.


Halve, then remove the core from the red pepper and thinly slice. Remove the top and bottom from the courgette. Slice into 1cm thick rounds. Roughly chop the coriander (stalks and all). Zest the lemon.


Once the beef has browned, add the pepper. Stir together and cook until starting to soften, 6-7 mins. Add the chermoula, stir and cook for 1 minute more. Pour in the chopped tomatoes and water (see ingredient list for amount), then stir in the stock pot. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thick and tomatoey, 15-20 mins.


Meanwhile, boil your kettle. Put the couscous in a mixing bowl. Add the lemon zest, a drizzle of olive oil, a pinch of salt and a grind of pepper. Pour the boiling water (see ingredient list for amount) onto the couscous and cover with clingfilm or a plate. Leave for 10 mins, the couscous will cook as it absorbs the water.


Meanwhile, heat another frying pan on high heat (no oil). Add the courgette and leave to cook until charred, 5 mins each side. Transfer to a plate, sprinkle with salt and pepper and set aside.


Taste the stew and season accordingly, then stir through half the coriander. Fluff up the couscous, stir through the remaining coriander. Taste and add lemon juice if you like things zesty. Divide between bowls, spoon over the beef stew and finish with some charred courgette and a sprinkling of flaked almonds. Enjoy!