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Middle Eastern Style Beef Stew

Middle Eastern Style Beef Stew

with Charred Courgette, Couscous and Flaked Almonds

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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.

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Beef Mince

1 unit(s)

Red Pepper

1 unit(s)


1 bunch(es)


½ unit(s)


1 pot(s)

Chermoula Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

Beef Stock Powder

150 grams


(ContainsCereals containing gluten)

1 bag(s)

Flaked Almonds


Not included in your delivery



150 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Energy (kcal)750 kcal
Fat27.0 g
of which saturates8.0 g
Carbohydrate80 g
of which sugars25.0 g
Protein43 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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 your 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. Flu 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