Middle-Eastern beef with herb couscous

Prep 0 h : 0 m
Cook 0 h : 45 m


  • 1 tbsp extra-virgin olive oil

    1/2 medium brown onion, finely chopped

    1 cloves garlic, finely chopped

    1/2 tbsp baharat spice mix

    1/2 tsp ground allspice

    500g beef mince

    4 tbsp chicken stock

    1 tsp finely grated lemon rind

    1 tbsp lemon juice

    1/2 cup loosely packed fresh coriander leaves, chopped

    200g couscous

    250ml boiling water

    1/2 cup loosely packed fresh flat-leaf parsley leaves, chopped

    50g fetta, crumbled

    ½ cup loosely packed fresh herbs

    Yogurt sauce, to serve

    For parsley oil, mix:

    2 tbsp extra-virgin olive oil

    1 tbsp finely chopped fresh flat-leaf parsley

    1 tbsp lemon juice


  • Heat half the oil in a large non-stick frying pan over medium heat; cook onion, garlic and spices, stirring, for 5 mins or until onion is soft. Remove from pan.

    Cook beef mince in the same pan, in batches, stirring, to break up any lumps, for 7 mins or until browned and crisp.

    Return onion mixture to pan; add stock. Cook, stirring, for 5 mins or until liquid is reduced. Stir in rind, juice and half the coriander; season. Remove from heat. Cover the beef mixture in pan to keep warm. Place couscous and remaining oil in a large heatproof bowl with the boiling water. Cover; stand for 5 mins or until water is absorbed. Fluff with a fork; season. Stir in parsley and remaining coriander.

    Serve beef over couscous; top with fetta, yogurt sauce and herbs. Drizzle with parsley oil.