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.
Medium
6 plant varieties
P
High protein
F
High fibre
Serving size
Ingredients
- 2 onion
- 1 courgette
- 2 bavette steaks
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 4 tbsp tomato purée
- 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.)
- 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)
- 230g chickpeas (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
Nutritional Information
Calories: 653
Protein: 52g
Carbs: 74g
Fat: 12g
Ingredients
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 3 onion
- 2 courgette
- 4 bavette steaks
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 6 tbsp tomato purée
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 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 (Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
Nutritional Information
Calories: 636
Protein: 52g
Carbs: 71g
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 (4 halves 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 onions, courgettes and the steak into the pan and cook for 4-5 mins, until the meat is well browned.
Prep 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.
Add some oomph!
- 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 half the stock cube, add the chickpeas and their water and pour in 100ml water (use all the stock and 200ml water 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.