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Speedy Spiced Moroccan Beef

Speedy Spiced Moroccan Beef

with Couscous & Hummus

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Couscous – the grain so nice they named it twice! Here we’ve added sweet currants and nutty almonds for a pop of flavour, and topped the whole thing off with a mildly spiced beef mince and fresh salad. And don’t forget the dollop of hummus – the creamy chickpea dip turns into the perfect sauce to bring the meal together.

Allergens:GlutenTree NutsMilkSesame
Preparation Time
20 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 packet

currants

1 packet

couscous

(ContainsGluten,Traces of Tree Nuts,Traces of Milk,Traces of Peanuts,Traces of Sesame,Traces of Soya,May contain traces of allergens)

1.5 cube

chicken stock

1 unit

cucumber

2 unit

roma tomato

1 bunch

mint

1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

beef mince

1 sachet

souk market spice blend

(ContainsTraces of Gluten,May contain traces of allergens)

1 sachet

tomato paste

1 block

fetta cheese

(ContainsMilk)

1 tub

hummus

(ContainsSesame,Traces of Milk,Traces of Soya,Traces of Gluten,Traces of Egg,May contain traces of allergens)

Not included in your delivery

olive oil

1 cup

water (for the couscous)

½ cup

water (for the beef)

1 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)3110 kJ
Fat34.7 g
of which saturates9 g
Carbohydrate58.3 g
of which sugars16 g
Protein45.9 g
Sodium620 mg
Utensils
Utensils
Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
InstructionsPDF
Instructions
1

In a medium saucepan, add the water (for the couscous) and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil. Add the currants (if using), couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water has absorbed. Fluff up with a fork. Cover with a lid to keep warm.

2

While the water is boiling, finely chop the cucumber. Finely chop the Roma tomatoes. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!).

3

Heat a large frying pan over a medium-high heat. Add the slivered almonds and cook, tossing, for 3-4 minutes or until golden and toasted. Transfer to a plate.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the Souk Market spice blend and tomato paste and cook for 1 minute or until fragrant. Add the water (for the beef) and crumble in the remaining chicken stock (1 cube for 2 people / 2 cubes for 4 people). Simmer for 1-2 minutes or until slightly thickened.

5

While the beef is cooking, combine the cucumber, tomato and mint in a medium bowl. Drizzle with a little olive oil and add the vinegar. Crumble in 1/2 the fetta, season with salt and pepper and toss to coat.

Stir through the toasted slivered almonds through the couscous.

6

Divide the couscous between bowls. Top with the Moroccan beef mince and the salad. Crumble over the remaining fetta, garnish with the reserved mint leaves and serve with hummus.