with Buttery Couscous and Cheese
Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
Allergens
Utensils
Tags
Chicken Stock Paste
10 grams
Couscous
120 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
Boiled Water for the Couscous
200 milliliter(s)
Butter
20 grams
Sugar
1 tsp
- Boil a half-full kettle.
- Add the boiled water 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 utensils after handling raw meat. Cook so there's no pink in the middle.
- In the meantime, 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 (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!
3647
kJ
Energy (kJ)
872
kcal
Energy (kcal)
43.3
g
Fat
17
g
of which saturates
71.5
g
Carbohydrate
15.5
g
of which sugars
46.7
g
Protein
3.62
g
Salt
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