Middle Eastern Beef Stew
with charred courgette, couscous and Greek style cheese
Gently charred courgette, salty Greek style cheese and a thick tomato-y beef stew sit atop a bed of fluffy couscous in this warm and hearty Middle Eastern inspired dish.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Courgette
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
100 grams
Couscous
(Contains Wheat May be present Soya)
100 grams
Greek Style Cheese
(Contains Milk)
1 sachet(s)
Paprika
(Contains Mustard)
1 sachet(s)
Ground Cumin
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Honey
5 grams
Chives
240 grams
Beef Mince
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Cooking Steps
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to a high heat (without oil).
- When the pan is hot, add the beef mince and cook until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Meanwhile, trim the courgette then slice into 1cm thick rounds.
- Roughly chop the chives (use scissors if you prefer).
- Once the beef has browned, add the cumin, paprika and Middle Eastern spice.
- Stir and cook for 1 min more.
- Pour in the chopped tomatoes, honey and 150ml water (double for 4p).
- Bring to the boil then reduce the heat to medium-low. Season with salt and pepper.
- Allow to simmer until thickened, 15-20 mins.
TIP: Add a splash more water if it becomes too dry.
- While the stew simmers, boil your kettle (or a pot of water if you haven't got one).
- Add the couscous to a medium bowl with a drizzle of oil. Season with salt and pepper.
- Pour 200ml boiling water (500ml for 4p) into the bowl along with the beef stock powder.
- Stir together, cover and leave aside for 10 mins or until ready to serve.
- Place a separate pan over high heat (without oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow it to pick up a nice colour.
- Once cooked, transfer to a bowl, sprinkle with salt and pepper and set aside.
- Taste the stew and season with salt, pepper and sugar.
- Fluff up the couscous with a fork and divide between bowls.
- Top with beef stew and charred courgette.
- Crumble over the Greek style cheese.
- Finish with a sprinkling of chopped chives.
