Harissa Beef with Couscous
Peppery, smoky, absolutely delicious, and simple to make, this is exactly what you need on a chilly winter’s evening.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 1 tbsp olive oil
- 600 g diced chuck beef
- ½ tsp salt
- 1 red onion, finely chopped
- 3 tbsp harissa paste
- 400 g tin diced tomatoes
- 500 mL beef stock
- 500 g butternut pumpkin, peeled and cut into 2 ½ centimetre chunks
- 400 g tin of chickpeas, drained and rinsed
- 100 g feta, crumbled
- 2 tbsp flat leaf parsley leaves, chopped
- 2 tbsp mint leaves, chopped
- 2 tbsp coriander leaves, chopped
- 1 lemon, quartered
For the Couscous
- 1 ¾ cups water
- ½ tsp salt
- 20 g unsalted butter
- 1 tbsp olive oil
- 1 ½ cups couscous
How do I make it?
- Heat the oil in a non-stick casserole dish over medium-high heat. When hot add the beef and salt, and brown beef on all sides.
- Add the onion and cook until soft, about 3 minutes. Stir through the harissa, tomatoes, and stock and reduce heat to a low simmer. Cook for 45 minutes.
- Add the pumpkin and chickpeas and cook for a further 30 minutes.
- To make the couscous bring the water, salt, butter, and oil to the boil in a medium saucepan. Remove from heat, stir in the couscous and cover with a lid. Leave for 5 minutes before fluffing the couscous with a fork.
- To serve, place couscous onto plates, and top with the harissa beef. Crumble the feta over the top, garnish with chopped herbs and serve with lemon.
