with charred courgette, couscous and Greek style cheese
Gently charred courgette, salty Greek style cheese and a thick tomato-y beef stew sit atop a bed of fluffy couscous in this warm and hearty Middle Eastern inspired dish.
Allergens
Chopped Tomato with Onion & Garlic
1 pack(s)
Courgette
1 unit(s)
Beef Stock
1 sachet(s)
Couscous
100 grams
Greek Style Cheese
100 grams
Paprika
1 sachet(s)
Ground Cumin
1 sachet(s)
Middle Eastern Style Spice Mix
1 sachet(s)
Honey
1 sachet(s)
Chives
5 grams
Irish Beef Mince
240 grams
Almonds
20 grams
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Place a pan over medium heat (no oil).
- Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to a high heat (without oil).
- When the pan is hot, add the mince and cook until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Meanwhile, trim the courgette then slice into 1cm thick rounds.
- Roughly chop the chives (use scissors if you prefer).
- Once the mince has browned, add the cumin, paprika and Middle Eastern spice.
- Stir and cook for 1 min more.
- Pour in the chopped tomatoes, honey and 150ml water (per 2P).
- Bring to the boil then reduce the heat to medium-low. Season with salt and pepper.
- Allow to simmer until thickened, 15-20 mins.
TIP: Add a splash more water if it becomes too dry.
- While the stew simmers, boil your kettle (or a pot of water if you haven't got one).
- Add the couscous to a medium bowl with a drizzle of oil. Season with salt and pepper.
- Pour 200ml boiling water (4P: 500ml | 6P: 600ml) into the bowl along with the stock.
- Stir together, cover and leave aside for 10 mins or until ready to serve.
- Place a separate pan over high heat (without oil).
- When hot, add the courgette and cook until charred, 6-8 mins. Turn only every few mins—this will allow it to pick up a nice colour.
- Once cooked, transfer to a bowl, sprinkle with salt and pepper and set aside.
- Taste the stew and season with salt, pepper and sugar.
- Fluff up the couscous with a fork and divide between bowls.
- Top with stew and charred courgette.
- Crumble over the Greek style cheese.
- Finish with a sprinkling of almonds and chives.
3233
kJ
Energy (kJ)
773
kcal
Energy (kcal)
38.5
g
Fat
17
g
of which saturates
59.5
g
Carbohydrate
17.9
g
of which sugars
4.5
g
Dietary Fiber
44.9
g
Protein
0
mg
Cholesterol
5.32
g
Salt
with charred with charred courgette, bulgur and Greek style cheesecourgette, couscous and Greek style cheese
with charred courgette, couscous and Greek style cheese