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:
Family Friendly
Allergens:
Wheat
•Milk
•Mustard
•Sesame
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium
Ingredients
Serving amount
250 g
Beef Mince
1 pack
Chopped Tomato with Onion & Garlic
1 piece
Courgette
1 sachet
Beef Stock
100 g
Couscous
(Contains Wheat May be present Soya)
100 g
Greek Style Cheese
(Contains Milk)
1 sachet
Paprika
(Contains Mustard)
1 sachet
Ground Cumin
1 sachet
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet
Honey
5 g
Chives
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kcal)726 kcal
Energy (kJ)3037 kJ
Fat34.3 g
of which saturates17.9 g
Carbohydrate58.6 g
of which sugars17.5 g
Dietary Fiber2.7 g
Protein43.9 g
Cholesterol0 mg
Salt5.08 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.
Instructions
1
- Place a large pan over high heat (without oil).
- When the pan 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 hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
2
- Meanwhile, trim the courgette then slice into 1cm thick rounds.
- Roughly chop the chives (use scissors if you prefer).
3
- 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.
- Leave the stew to simmer until thickened, 15-20 mins.
4
- 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 (double for 4p) into the bowl along with the beef stock powder.
- Stir together, cover and leave to the side for 10 mins or until ready to serve.
5
- Place a separate pan over high heat (without 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 everything and finish with a sprinkling of chopped chives.