Moroccan Spiced Beef & Fetta

Moroccan Spiced Beef & Fetta

with Jewelled 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.

Tags:Low Calorie
Allergens:GlutenTree NutsMilkSesame
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

currants

1 packet

couscous

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

1.5 cube

chicken stock

1 unit

cucumber

2 unit

tomato

1 bunch

mint

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

(ContainsMilk)

1 tub

hummus(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 Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2300 kJ
Fat16.3 g
of which saturates7.8 g
Carbohydrate54.2 g
of which sugars14.6 g
Protein42.3 g
Sodium584 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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MAKE THE COUSCOUS
MAKE THE COUSCOUS
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, 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.

Get Prepped
Get Prepped
2

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!).

Toast the slivered almonds
Toast the slivered almonds
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.

COOK THE BEEF
COOK THE BEEF
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.

MAKE THE SALAD
MAKE THE SALAD
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.

Serve up
Serve up
6

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.