Moroccan Beef Stew
with Charred Courgettes, Couscous and Flaked Almonds
Ras-el-Hanout is a spice mixture used throughout North Africa. Literally translated, the name means 'top of the shop'. Kind of like our 'top drawer' - the best each spice seller has to offer. No two merchants have quite the same blend but ours contains chillies, rose petals and ginger amongst other deliciously fragrant things. It brings fabulous aromas and flavours to this stew. Enjoy!
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
250
British Beef Mince
1
Red Onion
1
Garlic Clove
1
Red Pepper
1
Courgette
(May contain Celery)
1
Coriander
1
Ras-el-Hanout
1
Chopped Tomatoes
1
Beef Stock Pot
150
Couscous
(Contains Cereals containing gluten May contain Soya)
25
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300
Water
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 and season it with salt and black pepper. Cook until nicely brown, about 7 mins.
Halve, peel and chop the red onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the red pepper and slice into thin strips. Remove the top and bottom from the courgette and slice into 1cm thick rounds. Roughly chop the coriander (stalks and all).
Once the beef has browned, add the onion, pepper and ras-el-hanout. Cook for 5 mins. Add the garlic and cook for 1 minute more. Pour in the diced tomatoes, then half fill the empty tin(s) with water and add to the pan with half the beef stock pot. Bring to the boil, then reduce the heat to medium-low. Leave the stew to simmer for 20 mins.
Meanwhile, boil your kettle. Put the couscous in a mixing bowl. Add a drizzle of oil and season with a pinch of salt and a grind of black pepper. Pour the boiling water (amount specified in the ingredient list) into a measuring jug, add the leftover stock pot and stir to dissolve. Then, pour the stock into your bowl of couscous and cover with clingfilm or a plate and leave for 10 mins.
Heat another frying pan over medium heat (no oil). Toast the flaked almonds until golden brown, about 3 mins. When done, remove them from the pan. TIP: Watch the almonds like a hawk, they burn very easily! Once the almonds are out of the pan, increase the heat to high. Cook the courgette without oil, 5 mins on each side. Once nicely charred, transfer to a plate, season with salt and black pepper and set aside.
Season the stew to taste with salt and black pepper then stir through the coriander. Divide the couscous between bowls, spoon over the stew and finish with some charred courgettes and a sprinkle of flaked almonds. Enjoy!
