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Moroccan Spiced Beef & Feta

Moroccan Spiced Beef & Feta

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.

Allergens:GlutenTree NutsMilkSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1.5 cube

chicken-style stock powder

1 unit

cucumber

2 unit

tomato

1 bunch

mint

1 packet

slivered almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1 sachet

souk market spice blend

1 sachet

tomato paste

1 block

feta cheese

(ContainsMilk)

1 tub

hummus

(ContainsSesameMay be presentGluten, Milk, Soy, 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)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3220 kJ
Fat37 g
of which saturates10.6 g
Carbohydrate58.6 g
of which sugars16.9 g
Protein46.5 g
Sodium747 mg
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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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.

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!).

3

Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.

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.

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 feta, season with salt and pepper and toss to coat.

6

Stir the toasted slivered almonds through the couscous and divide between bowls. Top with the Moroccan beef and the salad. Crumble over the remaining feta, garnish with the reserved mint leaves and serve with the hummus.