Quick Tunisian & Honey-Coated Beef Bowl
with Spinach Couscous & Roasted Almonds
- Wheat
- Gluten
- Almond
- Milk
- May contain traces of allergens
- Eggs
- Fish
- Gluten
- Milk
- Tree nuts
- Sesame
- Soy
Ingredients
250 g
Beef Mince
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Garlic Paste
(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Tunisian Seasoning
1 sachet
Chicken-Style Stock Powder
1
Courgette
Nutrition
You will need
Cooking Steps
Boil a kettle of water. Roughly chop the capsicum. Thinly slice the courgette into half-moons.
Add the couscous and chicken-style stock powder to a medium bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and set aside for 5 minutes. Fluff up with a fork.
While the couscous is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the capsicum and courgette until slightly charred, 4-5 minutes. Transfer to a bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes.
Reduce the heat to medium. Add the tomato paste (see ingredients), garlic paste and Tunisian seasoning and cook until fragrant, 30 seconds. Add a drizzle of honey and the water, then return the veggies to the pan and cook, stirring to combine, 1 minute. Stir the baby spinach leaves through at the end until wilted, 1 minute. Season to taste.
Divide the spinach couscous between bowls. Top with the Berbere and honey-coated beef and veggies. Garnish with the roasted almonds and serve with the Greek-style yoghurt.
