Speedy Harissa Beef, Mushroom and Chickpea Bowl
with Spinach, Buttery Couscous and Yoghurt
Calories
:
854 kcalProtein
:
45.8g proteinTotal
:
15 minutesDifficulty
:
EasyHigh Protein
Allergens:
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
Ready in just 15 minutes, this Speedy Harissa Beef, Mushroom and Chickpea Bowl is spicy and vibrant. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
120 grams
Couscous
(Contains: Cereals containing gluten May be present: Soya)
15 grams
Chicken Stock Paste
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
1 sachet(s)
Roasted Spice and Herb Blend
1 carton(s)
Chickpeas
30 grams
Tomato Puree
50 grams
Harissa Paste
10 grams
Beef Stock Paste
15 grams
Honey
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar
Nutrition Values
Energy (kJ)3574 kJ
Energy (kcal)854 kcal
Fat39.3 g
of which saturates15.8 g
Carbohydrate75.5 g
of which sugars18.6 g
Dietary Fibre12.6 g
Protein45.8 g
Salt3.9 g
Trans Fat0.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Kettle
•Medium Saucepan
•Pan
Cooking Steps
1
- Boil a half-full kettle.
- Pop a saucepan on high heat. Add the butter and boiled water for the couscous (see pantry for both amounts). Bring to the boil.
- Remove from the heat and stir in the couscous and chicken stock paste.
- Cover, then leave to the side for 8-10 mins.
2
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, mushrooms and roasted spice and herb blend, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- In the meantime, open the remaining sachets.
3
- Add the chickpeas and their liquid to the beef.
- Stir in the tomato puree, harissa, beef stock paste, honey and sugar (see pantry). TIP: Put hardened honey in hot water for 1 min.
- Lower the heat. Simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
4
- Share the couscous and stew between your bowls.
- Drizzle over the yoghurt.
- Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Bold, warming flavours with a satisfying heat; some find it on the spicier side, so consider using only half the harissa paste if you prefer a milder dish.
- Ease of prep: Quick and straightforward to put together, though a few cooks noted it can take a little longer than the 15 minutes suggested.
- Suggestions: Use a precise amount of water for the couscous rather than a half-full kettle, as too much liquid can make it watery; adding extra vegetables or a squeeze of something acidic can help balance the sweetness of the sauce.
- Next-day meals: Portions are generous, and leftovers make a satisfying next-day lunch.
- Portions: The couscous can feel like a lot; consider reducing it slightly if you prefer a higher ratio of beef and chickpea stew.
