HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Beef Mince
Moroccan Beef Mince

Moroccan Beef Mince

with Herby Couscous & Yoghurt Dressing

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This delicious and hearty meal is inspired by the fragrant flavours of Morocco. Atop a herby couscous and dolloped with creamy yoghurt, brace your tastebuds for a whirlwind adventure.

Allergens:Tree NutsSulphitesMilkGluten

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Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

red onion

1 clove


1 unit

long red chilli

1 unit

red capsicum

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

chermoula spice mix


1 packet

beef mince

1 box

diced tomatoes

1 cube

beef stock

1 bag

baby spinach leaves

1 bunch


1 bunch


1 unit


1 tub

Greek-style yoghurt


1 packet



Not included in your delivery

olive oil

¼ cup

water (for the sauce)

1 cup

water (for the couscous)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2890 kJ
Fat21.2 g
of which saturates6.9 g
Carbohydrate69.6 g
of which sugars25.4 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium2560 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Garlic Press
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Finely chop the red onion. Peel and crush the garlic. Deseed and finely chop the long red chilli (if using). TIP: Some like it hot but if not just hold back on the chilli. Thinly slice the red capsicum.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, for 3-4 minutes or until golden. Transfer to a plate and set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic, chermoula spice blend and long red chilli (if using) and cook for 1-2 minutes, or until fragrant. Add the beef mince and cook for 3-4 minutes, or until browned. Add the capsicum, diced tomatoes and water (for the sauce) and crumble in the beef stock cube. Bring to the boil, then reduce the heat to medium and simmer for 10-15 minutes, or until slightly thickened.


While the beef is cooking, finely chop the coriander and parsley. Juice the lemon. In a medium bowl, combine the Greek yoghurt, 1/2 the coriander and parsley and lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste preference. Season with salt and pepper. Set aside.

Once the beef has thickened, season with salt and pepper and stir through the baby spinach leaves.


In a medium saucepan, bring the water (for the couscous) and the salt (use suggested amount) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Add the remaining coriander and parsley to the couscous. Add lemon juice (2 tsp for 2 people / 1 tbs for 4 people) and fluff up with a fork.


Divide the herby couscous between bowls and top with the Moroccan spiced beef. Garnish with a dollop of yoghurt dressing and the flaked almonds.