Shawarma-Spiced Beef Stew
with Eggs and Lemony Couscous
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Ground beef • Grade A egg • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Shawarma spice blend (spices and herbs, sugars (sugar, corn syrup solids), garlic powder, salt, corn starch, onion powder, silicon dioxide) • Chili flakes • Garlic.
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
250 g
Ground Beef
2 unit(s)
Egg
(Contains: Egg)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
½ cup
Couscous
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Greek Yogurt
(Contains: Milk)
56 g
Baby Spinach
1 unit(s)
Lemon
8 g
Shawarma Spice Blend
(Contains: May contain traces of allergens, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut the remaining lemon into wedges.
- Roughly chop spinach.
- To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Carefully drain and discard excess fat.
- Add garlic, lemon juice, Shawarma Spice Blend and 1/4 tsp (1/2 tsp) chili flakes. Cook for 1-2 min, until spinach wilts.
- Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar and 1/2 cup (1 cup) water.
- Bring to a simmer, stirring occasionally, for 5-6 min, until sauce thickens slightly. Season with salt and pepper.
- Reduce heat to low. Add spinach and stir for 1 min, until wilted.
- Using a spoon, make 2 (4) wells in sauce.
- Crack 1 egg into each well. Season with salt and pepper. Cover the pan with a lid. Cook 4-5 min, until eggs are set but slightly runny in the middle.**
- Add 1 tbsp (2 tbsp) oil and lemon zest to couscous. Season with salt and pepper, then fluff couscous with a fork.
- Divide coucous between bowls, then top with beef-egg stew.
- Dollop with yogurt.
- Squeeze a lemon wedge over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook chorizo.** Carefully drain and discard excess fat.
