Moroccan Eastern Beef Stew

Name: Moroccan Eastern Beef Stew with Charred Courgettes, Couscous and Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Moroccan
Ingredients: 240 British Beef Mince; 1 Bell Pepper; 150 Couscous; 1 Chermoula Spice Mix; 1 Beef Stock Powder; 1 Finely Chopped Tomatoes with Onion and Garlic; 25 Flaked Almonds; ½ Lemon; 1 Courgette; 1 Coriander; 150 Water for the Beef; 300 Water for the Couscous

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:

Nuts

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Bell Pepper

150

Couscous

Chermoula Spice Mix

Beef Stock Powder

Finely Chopped Tomatoes with Onion and Garlic

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Lemon

Courgette

(May contain traces of: Celery)

Coriander

Not included in your delivery

150

Water for the Beef

300

Water for the Couscous

Nutritional information

Energy (kcal)714 kcal

Energy (kJ)2987 kJ

Fat21 g

of which saturates6 g

Carbohydrate80 g

of which sugars25 g

Protein47 g

Salt3 g

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

Utensils

•Spoon

•Grill Pan

•Chopping Board

•Grater

•Knife

•Mixing Bowl

•Cling Film

•Plate

•Bowl

•Fork

Instructions

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!