HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Spiced Beef Stew
topBanner
Moroccan Spiced Beef Stew

Moroccan Spiced Beef Stew

with charred courgette, couscous and Greek style cheese

Read more

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
Total Time40 minutes
Cooking Time30 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Beef Mince

1 pack

Chopped Tomato with Onion & Garlic

1 piece

Courgette

1 sachet

Beef Stock

100 g

Couscous

(ContainsWheatMay be presentSoya)

100 g

Greek Style Cheese

(ContainsMilk)

1 sachet

Paprika

(ContainsMustard)

1 sachet

Ground Cumin

5 g

Chives

1 sachet

Honey

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.