Super Quick Chermoula Spiced Beef
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Super Quick Chermoula Spiced Beef

Super Quick Chermoula Spiced Beef

with Couscous, Spinach and Yoghurt

Ready in just 15 minutes, this Super Quick Chermoula Spiced Beef is spicy and vibrant. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.

Allergens:
Cereals containing gluten
•Milk
•Nuts

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 war 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 Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

20 grams

Chicken Stock Paste

30 grams

Tomato Puree

1 sachet(s)

Ground Cumin

1 sachet(s)

Chermoula Spice Mix

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

200 milliliter(s)

Boiled Water for the Couscous

1.5 tbsp

Honey

20 grams

Butter

100 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3206 kJ
Energy (kcal)766 kcal
Fat39.9 g
of which saturates17.1 g
Carbohydrate62.4 g
of which sugars16.8 g
Protein41 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan
•Kettle
•Bowl
•Cling Film

Instructions

Get Frying
1
  • Boil a half-full kettle.
  • While it boils, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the beef, 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.
Couscous Time
2
  • Meanwhile, put the couscous in a bowl.
  • Pour in the boiled water (see pantry). Stir in half the chicken stock paste.
  • Cover tightly with cling film. Leave until ready to serve.
  • In the meantime, open the remaining sachets.
Flavour Town
3
  • Next, add the tomato puree, cumin and chermoula to the beef. Cook, 1 min.
  • Stir in the remaining chicken stock paste, sun-dried tomato paste, honey, butter and water (see pantry for all three amounts). Bring to the boil and simmer, 2-3 mins.
  • Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
  • Taste and season with salt and pepper if needed. Add a splash of water if it's too thick.
Dinner's Ready!
4
  • Fluff up the couscous, then share between your bowls.
  • Top with the beef.
  • Drizzle over the yoghurt.
  • Finish with a sprinkle of flaked almonds.
  • Enjoy!