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Moroccan Beef And Chickpea Couscous

Moroccan Beef And Chickpea Couscous

Ingredients for One

  1. 150 grams grass fed beef rump
  2. 100 grams chickpeas
  3. 5 grams parsley
  4. 5 grams mint
  5. 1 tsp Moroccan spices
  6. 1 tbsp currants
  7. 1 tbsp flaked almonds
  8. 0.5 clove garlic
  9. 0.5 cup couscous
  10. 0.5 carrots
  11. 0.25 red onions
  12. 1.5 tbsp Greek yoghurt - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams grass fed beef rump
  2. 200 grams chickpeas
  3. 10 grams parsley
  4. 10 grams mint
  5. 2 tsp Moroccan spices
  6. 2 tbsp currants
  7. 2 tbsp flaked almonds
  8. 1 clove garlic
  9. 1 cup couscous
  10. 1 carrots
  11. 0.5 red onions
  12. 3 tbsp Greek yoghurt - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams grass fed beef rump
  2. 400 grams chickpeas
  3. 20 grams parsley
  4. 20 grams mint
  5. 4 tsp Moroccan spices
  6. 4 tbsp currants
  7. 4 tbsp flaked almonds
  8. 2 clove garlic
  9. 2 cup couscous
  10. 2 carrots
  11. 1 red onions
  12. 6 tbsp Greek yoghurt - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams grass fed beef rump
  2. 600 grams chickpeas
  3. 30 grams parsley
  4. 30 grams mint
  5. 6 tsp Moroccan spices
  6. 6 tbsp currants
  7. 6 tbsp flaked almonds
  8. 3 clove garlic
  9. 3 cup couscous
  10. 3 carrots
  11. 2 red onions
  12. 9 tbsp Greek yoghurt - PANTRY ITEM
  13. salt & pepper - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Prep:

  1. peel and grate carrots
  2. peel and finely chop onions
  3. drain and rinse chickpeas
  4. wash and chop parsley
  5. wash and coarsely chop mint leaves
  6. peel and mince garlic

Method:

  1. Toss beef with morrocon spice and oil in a large bowl.
  2. To make chickpea couscous, measure boiling water (1.5 water to 1 couscous) in saucepan on a low heat. Add currants and stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl. Stir in carrots, onions, chickpeas and parsley. Season with salt and pepper. Cover to keep warm.
  3. To make tzatziki, mix yoghurt with as much or as little garlic as you like and a small pinch of mint. Season well with salt and pepper.
  4. Heat a large frying pan over a high heat. Add beef and cook for about 3 or 4 minutes on each side, or until lightly browned. Remove and cover to keep warm.
  5. Thinly slice beef. Stir almonds into couscous. Divide among serving plates. Top with beef strips and a dollop of tzatziki. Garnish with fresh mint.
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