with Tomato, Buttery Couscous and Cheese
Ready in just 15 minutes, this Speedy Harissa Beef, Mushroom and Chickpea Bowl is spicy and vibrant. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Allergens
Utensils
Tags
Couscous
120 grams
Chicken Stock Paste
15 grams
British Beef Mince
240 grams
Sliced Mushrooms
120 grams
Chermoula Spice Mix
1 sachet(s)
Medium Tomato
1 unit(s)
Chickpeas
1 carton(s)
Tomato Puree
30 grams
Harissa Paste
50 grams
Beef Stock Paste
10 grams
Honey
15 grams
Greek Style Salad Cheese
50 grams
Butter
20 grams
Boiled Water for the Couscous
200 milliliter(s)
Sugar
1 tsp
- Boil a half-full kettle.
- Pop a saucepan on high heat. Add the butter and boiled water for the couscous (see pantry for both amounts). Bring to the boil.
- Remove from the heat. Stir in the couscous and chicken stock paste.
-
Cover. Set aside for 8-10 mins.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef mince, mushrooms and chermoula spice mix, 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, cut the tomato into 1cm chunks.
- 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.
- Fluff up the couscous and stir through the tomato.
- Share the couscous and stew between your bowls.
- Crumble over the cheese.
3610
kJ
Energy (kJ)
863
kcal
Energy (kcal)
40.2
g
Fat
16.9
g
of which saturates
74.3
g
Carbohydrate
17.5
g
of which sugars
12.8
g
Dietary Fibre
47.4
g
Protein
4.53
g
Salt
