Quick Tunisian Beef & Couscous Bowl
with Veggies & Roasted Almonds
- Gluten(Wheat)
- Almond
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Introduce your tastebuds to the incredible profiles of Tunisian seasoning, a North African spice that really packs a punch. Sitting on a bed of fluffy couscous, topped with yoghurt and ready in 20 minutes flat, this tender beef bowl delivers massive flavour with such speed that it's sure to knock your socks off! *This recipe is under 650kcal per serving*
Ingredients
1
capsicum
1 packet
couscous
(Contains: Gluten(Wheat))
1 sachet
Chicken-Style Stock Powder
1 packet
beef mince
½ packet
tomato paste
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond)
1 sachet
Tunisian seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
leek
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
⅓ cup
water
Nutrition
Utensils
Cooking Steps
Boil a kettle of water. Roughly chop the capsicum. Thinly slice the leek.
In a medium bowl, combine the couscous and chicken-style stock powder. 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 leek 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 the water and a drizzle of honey, then return the veggies to the pan and cook, stirring to combine, 1 minute. Stir through the baby spinach leaves until wilted, 1 minute. Season to taste.
Divide the couscous between bowls. Top with the Tunisian and honey-coated beef and veggies. Garnish with the roasted almonds and serve with the Greek-style yoghurt.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Tunisian beef was delicious and flavourful, with the Greek yoghurt balancing the intense spices nicely.
- Ease of prep: Quick and easy to prepare, this dish was ready in no time.
- Suggestions: Consider adding more flavour to the couscous; some found it a bit plain with just stock.
- Portions: Some customers mentioned the servings were smaller than usual, leaving them hungry after a few hours.
