with Spinach, Raita Inspired Cucumber Yoghurt and Crispy Onions
In a hurry but still want something delicious for dinner? This curried couscous bowl is here to save the day! Ready in just 15 minutes, it has all the flavour and all the speed you need.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Couscous
120 grams
Chicken Stock Paste
15 grams
Baby Cucumber
1 unit(s)
Greek Style Natural Yoghurt
75 grams
Rogan Josh Curry Paste
50 grams
Tomato Puree
30 grams
Beef Stock Paste
10 grams
Mango Chutney
40 grams
Baby Spinach
40 grams
Crispy Onions
1 sachet(s)
Boiled Water for the Couscous
200 milliliter(s)
Water for the Sauce
150 milliliter(s)
- Boil a half-full kettle for the couscous.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, put the couscous in a heatproof bowl. Pour in the boiled water (see pantry).
- Stir in the chicken stock paste. Cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
- Trim the cucumber, then coarsely grate.
- In a bowl, mix together the yoghurt and grated cucumber. Season with salt and pepper.
- Once cooked, drain the fat from the mince. Season with salt and pepper.
- Add the rogan josh curry paste, tomato puree, beef stock paste, mango chutney and water (see pantry).
- Bring to the boil, then lower the heat. Simmer for 2-3 mins.
- Next, add the spinach in handfuls, making sure it's piping hot, 1-2 mins. Season with salt and pepper.
- Share the couscous between your serving bowls.
- Spoon over the curried beef.
- Top with the cucumber yoghurt. Sprinkle over the crispy onions.
Enjoy!
2818
kJ
Energy (kJ)
674
kcal
Energy (kcal)
26.5
g
Fat
11.4
g
of which saturates
68.9
g
Carbohydrate
21.5
g
of which sugars
7
g
Dietary Fibre
39.6
g
Protein
3.58
g
Salt
with Cheese, Spinach and Ciabatta Toasts
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
