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.
Tags:
Egg Free
•Family Friendly
Allergens:
Wheat
•Milk
•Mustard
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 grams
Beef Mince
1 unit(s)
Garlic
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Courgette
1 sachet(s)
Beef Stock
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
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kcal)707 kcal
Energy (kJ)2956 kJ
Fat33.74 g
of which saturates17.8 g
Carbohydrate53.23 g
of which sugars13.91 g
Dietary Fiber0 g
Protein43.74 g
Cholesterol0 mg
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
Cooking Steps
1
- Heat a drizzle of oil in a large pan on high heat.
- When the oil is hot, add the beef mince.
- Break up the beef with a wooden spoon as it browns and cook for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
2
- Trim the courgette then slice into rounds about 1cm thick.
- Peel and grate the garlic (or use a garlic press).
3
- Once the beef has browned, add the ground cumin, paprika and garlic.
- Stir and cook for 1 min more.
- Pour in the chopped tomatoes and 150ml water (double for 4p), then stir in the beef stock.
- Bring to the boil, then reduce the heat to medium-low.
- Leave the stew to simmer until thickened, 15-20 mins.
4
- Meanwhile, boil your kettle (or a pot of water if you haven't got one).
- Put the couscous in a medium bowl. Add a drizzle of oil and season with salt and pepper.
- Pour 240ml boiling water (double for 4p) into the bowl.
- Stir together, cover and leave to the side for 10 mins or until ready to serve.
5
- Place another pan on high heat (no oil).
- Add the courgette and leave to cook until charred, 4-5 mins each side.
- Transfer to a bowl, sprinkle with salt and pepper and set aside.
6
- Try the stew and season to taste with salt and pepper if needed.
- Fluff up the couscous with a fork and divide between bowls.
- Spoon over the beef stew and top with charred courgette.
- Crumble the Greek style cheese over the stew.
