Super Quick Chermoula Spiced Beef and Couscous
with Mushrooms, Spinach and Yoghurt
Ready in just 15 minutes, this Super Quick Chermoula Spiced Beef and Couscous is spicy and vibrant. Chermoula spice mix is widely used in Middle Eastern and North African cuisine, fragrant with paprika, turmeric and coriander, whilst couscous is a staple grain across Turkey and the Balkans.
Tags:
High Protein
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Almonds
•Nuts
The quantities provided above are averages only.
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: 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: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
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
Utensils
•Kettle
•Large Frying Pan
•Medium Bowl
•Cling Film
Instructions
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 and mushrooms, 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.
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, 12-15 mins.
- In the meantime, open the remaining sachets.
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.
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.
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