In just 10 minutes, you'll be digging into this flavoursome North African-inspired beef stew with harissa, baharat and roasted garlic. Serve it with fruity couscous and fresh herbs. Sizzle, simmer, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||3.5 g||13.5 g|
|Protein||11.6 g||44.4 g|
|Salt||0.87 g||3.34 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)
Now, let's get started!
Boil a kettle, then heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Add 1/2  Knorr beef stock cube to a large heatproof bowl with the diced apricots and couscous
Once the kettle has boiled, add 200ml [400ml] boiled water, stir, cover and set aside – this is your fruity couscous
Meanwhile, once the pan is hot, add the beef mince to the pan and cook for 1-2 min or until browned, breaking it up with a wooden spoon as you go
Once browned, add the baharat, roasted garlic paste and harissa paste (can't handle the heat? Go easy!) and cook for a further 1-2 min or until fragrant
Drain the chickpeas
Once fragrant, add the tomato paste, chopped dates, 250ml [400ml] boiled water and the remaining beef stock cube
Cook for 3-4 min or until the beef mince is cooked through and the sauce has thickened to a stew-like consistency
Once thickened, add the drained chickpeas and cook for another 30 secs or until the chickpeas are warmed through – this is your baharat beef stew
Tip: Add a splash of boiled water if it's looking a little dry!
Strip the mint leaves from their stems and chop them roughly, discard the stems
Chop the parsley roughly, including the stalks
Fluff up the fruity couscous with a fork and add a pinch of black pepper and a drizzle of olive oil
Serve the baharat beef stew alongside the fruity couscous
Garnish with the chopped mint and parsley and get stuck in!