Middle Eastern-Spiced Beef Stew
with couscous
Transport your tastebuds without overheating your home – this meal is made entirely on the stovetop! Broth-infused couscous makes a pillowy bed for saucy, fragrant Middle Eastern flavours, with a boost from our signature spice blend.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Ground Beef
1 tbsp
Middle Eastern Spice Blend
(Contains: Mustard)
½ cup
Couscous
(Contains: Wheat)
3 unit(s)
Garlic, cloves
200 g
Zucchini
170 g
Carrot
3 tbsp
Sour Cream
(Contains: Milk)
200 mL
Crushed Tomatoes
1 tbsp
Chicken Stock Powder
(Contains: Soy)
28 g
Almonds, sliced
(Contains: Almonds)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Gather all your tools, wash and dry all produce and then start the recipe. Peel, then mince or grate garlic. Peel, then cut carrot into 1/8-inch half-moons. Cut zucchini into 1/2-inch quarter-moons. Heat a dry, large non-stick pan over medium heat. When the pan is hot, add almonds. Toast for 1-3 min, stirring often, until golden-brown. (TIP: Keep your eye on almonds so they don't burn!) Transfer almonds to a plate.
To a medium pot, add 3/4 cup (1 1/2 cups) water. Bring to a boil over high heat. Once boiling, add chicken stock powder and couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate. Stir in 1 tbsp (2 tbsp) oil, then fluff with a fork.
Meanwhile, in the same pan (from step 1), heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains. Season with salt and pepper. Transfer beef to a small bowl and set aside.
Reheat the same pan over medium-high, then add 1 tbsp (2 tbsp) butter. Stir until melted. Add carrots and zucchini. Cook for 4-6 min, stirring occasionally, until tender-crisp. Add garlic and Middle Eastern Spice Blend. Cook for 30 sec, stirring often, until toasted.
To the same pan, add beef, crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water. Stir to combine. Bring to a simmer over high. Once simmering, reduce heat to medium-low and cook for 5-7 min, stirring occasionally, until stew thickens slightly. Season with salt and pepper, to taste.
Divide couscous between bowls and serve beef stew over top. Dollop with sour cream. Sprinkle almonds over top. Enjoy!
