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Middle Eastern Beef Stew with Charred Courgette, Greek Salad Cheese

Middle Eastern Beef Stew with Charred Courgette, Greek Salad Cheese

and Garlicky Couscous
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
751 kcal
Protein
: 
42g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • May contain traces of allergens
  • Celery
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

240 grams

British Beef Mince

2 unit(s)

Garlic Clove

1 sachet(s)

Chermoula Spice Mix

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

50 grams

Harissa Paste

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Water for the Beef

240 milliliter(s)

Water for the Couscous

20 grams

Butter

Energy (kJ)3140 kJ
Energy (kcal)751 kcal
Fat37.1 g
of which saturates16.3 g
Carbohydrate61.6 g
of which sugars13.9 g
Dietary Fibre7.1 g
Protein42 g
Salt3.9 g
Trans Fat0.5 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Large Frying Pan
•Large Bowl
•Kettle

Instructions

1

Trim the courgette and slice into 1cm thick rounds.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover with foil to keep warm.

2

Pop your frying pan back on high heat (no need to add anymore oil).

Add the beef mince. Break up the beef with a wooden spoon as it browns and cook for 5-6 mins. Meanwhile, peel and grate the garlic (or use a garlic press).

IMPORTANT: Wash your hands after handling raw meat.

3

Once the beef has browned, add the chermoula and half the garlic. Stir and cook for 1 min. 

Pour in the passata, sugar and water for the beef (see pantry for amount), then stir in the beef stock paste and harissa paste.

Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thickened, 8-10 mins.

IMPORTANT: The mince is cooked when no longer pink in the middle.

4

Meanwhile, boil your kettle.

Put the couscous into a large bowl. Add the chicken stock paste, the remaining garlic and a drizzle of olive oil. Season with salt and pepper.

Pour the boiling water for the couscous (see pantry 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

Add the spinach to the stew a handful at a time until wilted and piping hot, 1-2 mins.

Taste the stew and season to taste with salt and pepper, if needed. Stir in the butter (see pantry for amount).

Crumble the Greek style salad cheese.

Fluff up the couscous with a fork.

6

Divide the couscous between bowls and spoon over the beef stew.

Top with the charred courgette and Greek style salad cheese to finish.

Enjoy!

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