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.
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.
Chermoula Spice Mix
Finely Chopped Tomatoes with Onion and Garlic
Beef Stock Powder
Couscous(ContainsCereals containing Gluten)
Water for the Beef (100ml)
Water for the Couscous
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 the pepper and discard the core and seeds. Slice into thin strips. Trim the courgette then slice into rounds about 1cm thick. 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 ingredients for amount), and stir in the stock powder. Bring
to the boil, then reduce the heat to medium- low. Leave the stew to simmer until thick and
tomatoey, 15-20 mins. IMPORTANT: The beef mince is cooked when it is no longer pink in the middle.
Fill and boil the kettle. Put the couscous in a mixing bowl. Add the lemon zest, a drizzle of olive oil and a pinch of salt and pepper. Pour the boiling water (see ingredients for amount) into the bowl, cover tightly with clingfilm and leave to the side for 10 mins or until ready to serve.
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 with salt and pepper if needed, then stir through half the coriander. Fluff up the couscous with a fork and stir through the remaining coriander. Taste and add some 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!