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Middle Eastern Beef Stew

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.

Family Friendly
Total Time40 minutes
Cooking Time30 minutes


Serving amount

250 grams

Beef Mince

1 pack(s)

Chopped Tomato with Onion & Garlic

1 unit(s)


1 sachet(s)

Beef Stock

100 grams


(Contains Wheat May be present Soya)

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)


(Contains Mustard)

1 sachet(s)

Ground Cumin

1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

1 sachet(s)


5 grams


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3037 kJ
Energy (kcal)726 kcal
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Brown the Beef
  • Place a large pan over 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.
Prep the Veg
  • Meanwhile, trim the courgette then slice into 1cm thick rounds.
  • Roughly chop the chives (use scissors if you prefer).
Start the Stew
  • 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.

Make the Couscous
  • 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 aside for 10 mins or until ready to serve.
Char the Courgette
  • 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.
Season and Serve
  • Try the stew and season to taste with salt, pepper and sugar.
  • 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.
  • Finish with a sprinkling of chopped chives.