Speedy Harissa Beef, Mushroom and Chickpea Bowl
with Tomato, Buttery Couscous and Cheese
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
15 grams
Chicken Stock Paste
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Chickpeas
30 grams
Tomato Puree
50 grams
Harissa Paste
10 grams
Beef Stock Paste
15 grams
Honey
1 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
20 grams
Butter
200 milliliter(s)
Boiled Water for the Couscous
1 tsp
Sugar
Utensils
Instructions
- 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.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, mushrooms and chermoula spice mix, 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, cut the tomato into 1cm chunks.
- Open the remaining sachets.
- 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.
- Fluff up the couscous grains and stir through the tomato.
- Share the couscous and stew between your bowls.
- Crumble over the cheese.
