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.
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)
slivered almonds(ContainsTree Nuts)
Souk Market spice blend(May be presentGluten)
hummus(ContainsSesameMay be presentMilk, Soya, Gluten, Egg, Lupin)
water (for the couscous)
water (for the beef)
vinegar (balsamic or white wine)
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, 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 is absorbed. Fluff up with a fork then set aside, uncovered.
While the water is boiling, finely chop the cucumber. Finely chop the tomato. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!).
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.
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.
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.
TIP: For the low-calorie option, omit the slivered almonds and hummus. Stir the toasted slivered almonds through the couscous and divide between bowls. Top with the Moroccan beef and the salad. Crumble over the remaining fetta, garnish with the reserved mint leaves and serve with the hummus.