The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quick-fix steak & chickpea tagine with couscous
Tagines normally take their sweet time, but thanks to easy-squeezy harissa and ginger & garlic pastes, and a ready-blended spice mix, this North African-style feast is on the table in just 20 mins. Tender bavette steak keeps the simmer time short, while chickpeas and onion and courgette-packed couscous soak up all that rich, fragrant flavour.
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 onion
- 1 courgette
- 2 bavette steaks
- 230g chickpeas (Chickpeas, water, salt)
- 1 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 4 tbsp tomato purée
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 657
Protein: 51g
Carbs: 62g
Fat: 12g
Ingredients
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 3 onion
- 2 courgette
- 4 bavette steaks
- 2 tbsp ras el hanout (Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 460g chickpeas (Chickpeas, water, salt)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 tbsp tomato purée
Nutritional Information
Calories: 641
Protein: 50g
Carbs: 59g
Fat: 12g
Quick-fix steak & chickpea tagine with couscous
Tagines normally take their sweet time, but thanks to easy-squeezy harissa and ginger & garlic pastes, and a ready-blended spice mix, this North African-style feast is on the table in just 20 mins. Tender bavette steak keeps the simmer time short, while chickpeas and onion and courgette-packed couscous soak up all that rich, fragrant flavour.
Cook time:
20 mins
Cuisine:
Moroccan
Food group:
Beef
Allergens: Wheat
Cooking Instructions
Chop, chop!
- Peel and halve the onions and thinly slice 3 halves (2 onions for 4 portions). Halve the courgettes lengthways and slice 1 half (1 whole courgette for 4 portions) into ¼cm-thick half-moons.
- On a separate board, trim any visible fat from the steaks then cut into bite-size chunks.
Fry the veg & steak
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Tip the sliced onion and courgette and the steak into the pan and cook for 4-5 mins, until the meat is well browned.
Prepare the couscous
- Finely chop the remaining onion, then coarsely grate the rest of the courgette.
- Put the couscous in a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
- Stir in the chopped onion and grated courgette.
Boost the flavour
- Add both pastes, the tomato purée and ras el hanout to the frying pan and cook for 2 mins, until the steak and veg are beginning to stick to the pan.
- Crumble in the stock, add the chickpeas and their water and pour in 100ml water (200ml for 4 portions). Simmer for 5-6 mins, until the steak is cooked through and the sauce has reduced.
Plate up
- Serve the steak and chickpea tagine with the couscous.