Middle Eastern Spiced Beef Ragout
with Couscous and Flaked Almonds
The word ragout comes from the French word meaning ‘to revive the flavour’. So, jump right in and have yourself a flavour revival with André’s North African twist on minced beef! The texture of this dish is just sensational - with those flaked almonds to give it a crunch and that fluffy couscous to give it a... fluff!
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
250
British Beef Mince
1
Red Onion
1
Garlic Clove
1
Red Pepper
1
Ras-el-Hanout
1
Chopped Tomatoes
150
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Courgette
(May contain Celery)
1
Coriander
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
1
Beef Stock Pot
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
Heat a wide frying pan over high heat with a drizzle of oil. When the oil is hot, add the beef mince. Break it up with a wooden spoon, season with salt and black pepper and cook for 7 mins or until nicely brown. Get on with the rest of your prep whilst it cooks away.
Cut the red onion in half through the root. Peel and then chop into 1cm cubes or as small as you can. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the red pepper and slice as thinly as possible.
Once your beef has browned, add your onion, pepper and the ras-el-hanout and cook for another 5 mins. Add your garlic and then cook for 1 minute before pouring in the chopped tomatoes. Half fill the empty tin(s) with water and add to the pan. Stir in the beef stock pot and bring to the boil. Once boiling, reduce the heat to medium-low and leave to simmer for 20 mins. This is your ragout!
While your ragout cooks, put your kettle on to boil. Add the couscous to a bowl and season with a pinch of salt and a good grind of black pepper. Mix in a drizzle of olive oil and then pour in the boiling water (amount specified in the ingredient list). Cover the bowl with clingfilm or a plate and leave for 10 mins.
Cut the top and bottom off the courgette and then cut into 1cm thick angled slices (see pic). Roughly chop the coriander.
Heat another frying pan over medium heat (no oil) and toast the flaked almonds for 3 mins or until golden brown, then remove from the pan. Tip: Watch the almonds like a hawk, they burn very easily!
Once your almonds are out of the pan, increase the heat to high and cook your courgette for 5 mins on each side (without any oil). Once nicely charred, remove your courgette from the pan and keep to the side.
Check your ragout for seasoning and add more salt and pepper if necessary then stir through your coriander.
Put a spoonful of couscous into your bowls and then pop a couple of courgettes on top. Finish with your spiced beef ragout and a sprinkle of toasted almonds. Enjoy!
