Speedy Moroccan Spiced Beef

Speedy Moroccan Spiced Beef

with Jewelled Couscous & Hummus

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

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.

Tags:Low Calorie
Allergens:GlutenTree NutsMilkSesame
Preparation Time20 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 packet


1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

1.5 cube

chicken stock

1 unit


2 unit


1 bunch


1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

beef mince

1 sachet

souk market spice blend

(May be presentGluten)

1 sachet

tomato paste

1 block

fetta cheese


1 tub


(ContainsSesameMay be presentMilk, Soya, Gluten, Egg, Lupin)

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

½ cup

water (for the beef)

1 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2880 kJ
Fat16.7 g
of which saturates6.7 g
Carbohydrate54.5 g
of which sugars14.6 g
Protein40.3 g
Sodium506 mg
The average adult daily energy intake is 8700 kJ
Medium Pan
Chopping board
Large Non-Stick Pan
Medium Bowl

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 is absorbed. Fluff up with a fork then set aside, uncovered.


While the water is boiling, finely chop the cucumber. Finely chop the tomatoes. 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.


Stir the toasted slivered almonds through the couscous and divide 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 the hummus. TIP: For the low-calorie option, serve without the slivered almonds and with only 1/4 of the hummus.