Moroccan Spiced 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
Irish Beef Mince
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
5 grams
Chives
1 sachet(s)
Honey
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kcal)716 kcal
Energy (kJ)2994 kJ
Fat33.75 g
of which saturates17.8 g
Carbohydrate55.52 g
of which sugars16.89 g
Dietary Fiber2.73 g
Protein43.68 g
Cholesterol0 mg
Salt4.51 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
- Place a large pan over high heat with a drizzle of oil.
- 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 1cm thick rounds.
- Roughly chop the chives (use scissors if easier).
3
- Once the beef has browned, add the ground cumin and paprika. Stir and cook for 1 min.
- 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.
- 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).
- Add the couscous and beef stock to a medium bowl. Add a drizzle of oil and season with salt and pepper.
- Pour 200ml 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 over 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, pepper and sugar 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 and garnish with the chives.
