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Middle Eastern Beef Stew

Middle Eastern Beef Stew

with Charred Courgettes, Couscous and Feta

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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.

Tags:Family Friendly
Allergens:GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

240 grams

Beef Mince

1 unit(s)

Courgette

1 unit(s)

Garlic Clove

1 pot(s)

Chermoula Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Beef Stock Powder

1 sachet

Harissa Paste

120 grams

Couscous

(ContainsGluten)

1 sachet

Chicken Stock Powder

(ContainsCelery)

1 block(s)

Feta Cheese

(ContainsMilk)

Not included in your delivery

150 milliliter(s)

Water for the Beef (100ml)

240 milliliter(s)

Water for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Energy (kcal)840 kcal
Fat39.0 g
of which saturates17.0 g
Carbohydrate70 g
of which sugars23.0 g
Protein47 g
Salt5.05 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

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.

2

Trimthe courgette then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press).

3

Once the beef has browned, add the chermoula and garlic. Stir and cook for 1 minute more. Pour in the chopped tomatoes and water (see ingredients for amount), then stir in the beef stock powder and harissa paste. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thick and tomatoey, 15-20 mins.

4

Meanwhile, boil your kettle. Put the couscous in a bowl. Add the chicken stock powder and a drizzle of olive oil and season with salt and pepper. Pour the boiling water for the couscous (see ingredients for amount) into the bowl. Stir together, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

5

Meanwhile, heat another frying pan on high heat (no oil). Add the courgette and leave to cook until charred, 4-5 mins each side. Transfer to a plate, sprinkle with salt and pepper and set aside. Crumble the feta.

6

Taste the stew and season to taste with salt and pepper if needed then fluff up the couscous with a fork. Divide between bowls, spoon over the beef stew and finish with some charred courgette and top with the feta. Enjoy!