Moroccan Spiced Beef Stew

Name: Moroccan Spiced Beef Stew with charred courgette, couscous and Greek style cheese
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 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; 100 grams Greek Style Cheese; 1 sachet(s) Paprika; 1 sachet(s) Ground Cumin; 5 grams Chives; 1 sachet(s) Honey; to taste Water; to taste Salt; to taste Pepper; to taste Oil; to taste Sugar

with charred courgette, couscous and Greek style cheese

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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.

Total40 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

PDF

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.

Trim the courgette then slice into 1cm thick rounds.
Roughly chop the chives (use scissors if easier).

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.

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.

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.

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.