with Buttery Couscous and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Harissa Beef and Chickpea Stew in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Couscous
120 grams
Chicken Stock Paste
10 grams
British Beef Mince
240 grams
Roasted Spice and Herb Blend
1 sachet(s)
Chickpeas
1 carton(s)
Tomato Puree
30 grams
Harissa Paste
50 grams
Beef Stock Paste
10 grams
Honey
15 grams
Grated Hard Italian Style Cheese
20 grams
Butter
20 grams
Water for the Couscous
240 milliliter(s)
Sugar for the Sauce
1 tsp
- Boil a half-full kettle.
- Add the water for the couscous and butter (see pantry for both) along with the chicken stock paste into a saucepan. Bring to the boil.
- Remove from the heat. Stir in the couscous. Cover.
- Leave to the side for 8-10 mins.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince and roasted spice and herb blend, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, open the remaining sachets.
- Add the chickpeas and their liquid to the beef.
- Stir in the tomato puree, harissa, beef stock paste, honey and sugar for the sauce (see pantry). TIP: Put hardened honey in hot water for 1 min.
- Lower the heat. Simmer, 3-4 mins.
- Share the couscous and stew between your bowls.
- Sprinkle over the cheese.
- Enjoy!
3646
kJ
Energy (kJ)
871
kcal
Energy (kcal)
43.3
g
Fat
17
g
of which saturates
71.5
g
Carbohydrate
15.8
g
of which sugars
46.7
g
Protein
3.62
g
Salt
