Spiced Harissa Beef Stew and Couscous
with Spinach and Greek Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Spiced Harissa Beef Stew and Couscous in just 20-25 minutes for a delicious and speedy meal.
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 grams
British Beef Mince
1 carton(s)
Tomato Passata
50 grams
Harissa Paste
(Contains Sulphites)
1 sachet(s)
Roasted Spice and Herb Blend
28 grams
Red Wine Stock Paste
(Contains Sulphites)
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
½ tbsp
Honey
200 milliliter(s)
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
Heat a large, wide-bottomed pan (with a lid) on high heat (no oil).
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, boil a half-full kettle.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Stir the passata, harissa paste, roasted spice and herb blend, red wine stock paste, water for the sauce and honey (see pantry for both amounts ) into the beef.
Bring to the boil, then lower the heat to a simmer. Simmer until thickened, 10-15 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
While your stew simmers, put the couscous in a large bowl.
Pour in the boiled water for the couscous (see pantry for amount), stir in the chicken stock paste, then cover tightly with cling film.
Leave to the side for 10 mins or until ready to serve.
Once the stew has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When everything's ready, fluff up the couscous with a fork and share between your serving bowls.
Top with your harissa beef stew and drizzle over the yoghurt to finish.
Enjoy!
