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Middle Eastern Spiced Beef Ragout

Middle Eastern Spiced Beef Ragout

with Couscous, Coriander and Flaked Almonds

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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 Middle Eastern 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!

Tags:Lactose Free
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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Beef Mince

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

1 tbsp


1 tin(s)

Chopped Tomatoes

1 unit(s)

Beef Stock Pot

¾ cup(s)


(ContainsCereals containing Gluten)

1 unit(s)


5 tbsp


2 tbsp

Flaked Almonds

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2656.84 kJ
Energy (kcal)635 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate77 g
of which sugars0.0 g
Protein47 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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Heat a wide frying pan over high heat and add 1 tbsp of oil. When the oil is hot, add the beef mince to the pan. Break it up with a wooden spoon, season with salt and ground black pepper and cook for 7 mins or until nicely browned. Get on with the rest of your prep as 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. Remove the core from the red pepper and slice as thinly as you can.


Once the meat has browned, add the chopped red onion,red pepper and the ras-el-hanout to the meat and cook for another 5 mins. Add the garlic and then cook for a minute before pouring in the chopped tomatoes. Half fill the empty tin with water and add this 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 bubble away for 20 mins.


While the beef cooks away, pop the couscous in a bowl and season with ¼ tsp salt and a good grind of black pepper. Mix in 1 tbsp of olive oil and then pour in 300ml of boiling water. Cover the bowl with clingfilm or a plate and leave for 10 mins.


Chop the top and bottom off the courgette and then cut into eight 1cm thick angled slices (see pic). Roughly chop the coriander.


Heat another frying pan over medium heat and toast the flaked almonds for 3 mins or until golden brown. Tip: Watch the almonds like a hawk, they burn very easily!


Once the flaked almonds are out of the pan, increase the heat to high and cook the courgettes for 5 mins on each side (without any oil). Once nicely charred, remove the courgettes from the pan and keep to the side for a minute while you finish everything else off.


Check your ragout for seasoning and add more salt and pepper if you feel it needs it. Stir in your coriander and get ready to serve.


Spoon a bed of couscous into your bowls and then pop a couple of charred courgettes on top. Finish with the spiced beef ragout and a sprinkle of toasted almonds.Enjoy!