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Moroccan beef stew with Israeli couscous

Moroccan beef stew with Israeli couscous
2.5 79 ratings
Prep. 15 min
Total 40 min
4 portions
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Ingredients

  • fresh coriander leaves only
    4 sprigs
  • fresh parsley leaves only
    4 sprigs
  • garlic cloves
    2
  • brown onion (approx. 150 g), cut into halves
    1
  • olive oil
    40 g
  • ground cinnamon
    2 tsp
  • ground ginger
    1 tsp
  • saffron
    2 pinches
  • ground smoked paprika
    ¼ tsp
  • ground nutmeg
    1 - 2 pinches
  • topside beef or rump steak, trimmed and cut into cubes (3 cm)
    800 g
  • Vegetable stock paste to taste (see Tips)
    1 - 2 tbsp
  • plain flour
    2 tsp
  • sea salt
    ½ tsp
  • ground black pepper
    ½ tsp
  • pearl couscous (Israeli couscous)
    300 g
  • water
    900 g
  • carrots (approx. 180 g), cut into pieces (1-2 cm)
    2
  • turnip (approx. 220 g), cut into pieces (1-2 cm)
    1
  • zucchini (approx. 250 g), cut into pieces (1-2 cm)
    1
  • raisins
    100 g
  • canned chickpeas rinsed and drained (weight is pre-draining)
    400 g

Difficulty

medium

Nutrition per 1 portion

Sodium 2566 mg
Protein 86.3 g
Calories 4467.3 kJ / 1063.5 kcal
Fat 32.7 g
Fibre 15.1 g
Saturated Fat 6.6 g
Carbohydrates 99.5 g

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