Middle Eastern Beef Stew
with Charred Courgettes, Couscous and Feta
A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and is the showstopping spice in tonight’s delicious recipe. Warming, simple to prep and packed with fresh good-for-you ingredients, regardless of the weather outside, this recipe is guaranteed to take you to the warm, sunny climes of Northern Africa.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
1
Bell Pepper
100
Feta Cheese
1
Chermoula Spice Mix
1
Beef Stock Powder
1
Finely Chopped Tomatoes with Onion and Garlic
½
Lemon
120
Couscous
(Contains Cereals containing gluten May contain Soya)
1
Courgette
(May contain Celery)
Not included in your delivery
150
Water for the Beef
240
Water for the Couscous
Nutritional information
Utensils
Instructions
Heat a drizzle of oil in a frying pan on high heat. 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.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Trim the courgette then slice into rounds about 1cm thick. Zest the lemon.
Once the beef has browned, add the pepper. Stir together and cook until starting to soften, 6-7 mins. Add the chermoula, stir and cook for 1 minute more. Pour in the chopped tomatoes and water (see ingredients for amount), then stir in the stock powder. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer until thick and tomatoey, 15-20 mins.
Meanwhile, boil your kettle. Put the couscous in a bowl. Add the lemon zest, a drizzle of olive oil and a pinch of salt and pepper. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.
Meanwhile, heat another frying pan on high heat (no oil). Add the courgette and leave to cook until charred, 4-5 mins each side. Transfer to a plate, sprinkle with salt and pepper and set aside. Crumble the feta.
Taste the stew and season to taste with salt and pepper if needed then luff up the couscous with a fork. Taste and add lemon juice if you like things zesty. Divide between bowls, spoon over the beef stew and finish with some charred courgette and top with the feta. Enjoy!
