Chermoula Beef & Jewelled Couscous
with Currants & Yoghurt
- Almond
- Wheat
- Gluten
- Milk
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
250 g
Beef Mince
1 packet
Slivered Almonds
(Contains: Almond)
1 packet
Couscous
(Contains: Wheat, Gluten)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
Nutrition
Utensils
Cooking Steps
• Boil the kettle. In a medium heatproof bowl, add couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• While the couscous is cooking, finely chop cucumber and tomato. Roughly chop baby spinach leaves. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium. Add tomato, Moroccan curry paste and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste.
• Add baby spinach to the couscous, along with cucumber and currants, and toss to combine. • Divide spinach jewelled couscous between bowls. Top with Moroccan beef. • Serve with Greek-style yoghurt and garnish with toasted almonds. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers enjoyed the spice level and the variety of flavours and textures in this dish.
- Ease of prep: This is a great option for a busy night — straightforward to cook and comes together quickly.
- Suggestions: One reviewer swapped currants for chopped apricots, which worked well but they preferred the original; consider adding pita bread on the side if you'd like something extra to serve with it.
