Super Quick Chermoula Spiced Beef, Halloumi and Couscous
with Mushrooms, Spinach and Yoghurt
- Cereals containing gluten
- Wheat
- Milk
- Almonds
- Nuts
- Soya
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Ready in just 15 minutes, this Super Quick Chermoula Spiced Beef, Halloumi 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.
Ingredients
240 grams
British Beef Mince
120 grams
Sliced Mushrooms
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May be present: 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 be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
225 grams
Halloumi
(Contains: Milk)
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
Nutrition Values
Utensils
Cooking Steps
- 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. 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.
- Drain the halloumi. Cut it into 2cm chunks. Place into a small bowl of cold water. Leave to soak.
- 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.
- Remove the halloumi cubes from the cold water. Pop onto a plate lined with kitchen paper. Pat Dry.
- Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi. Fry, turning frequently, 6-7 mins. Set aside.
- 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. 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.
- Fluff up the couscous, then share between your bowls.
- Top with the beef and halloumi.
- Drizzle over the yoghurt.
- Finish with a sprinkle of flaked almonds.
