Moroccan Beef and Chickpea Couscous



250 grams grass fed beef rump
200 grams chickpeas
20 grams parsley
20 grams mint
2 tsp Moroccan spices
2 tbsp currants
2 tbsp flaked almonds
1 clove garlic
1 cup couscous
0.5 carrots
0.5 red onions
3 tbsp Greek yoghurt*
salt & pepper*
extra virgin olive oil*

*pantry item


– peel and grate carrots
– peel and finely chop onions
– drain and rinse chickpeas
– wash and chop parsley
– wash and coarsely chop mint leaves
– peel and mince garlic


1. Toss beef with spice mix and oil in a large bowl.
2. To make chickpea couscous, measure boiling water (1.5 water to 1 couscous) in saucepan on a low heat. Add currants and stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff with a fork. Transfer to a large bowl. Stir in carrots, onions, chickpeas and parsley. Season with salt and pepper. Cover to keep warm.
3. To make tzatziki, mix yoghurt with as much or as little garlic as you like and a small pinch of mint. Season well with salt and pepper.
4. Heat a large frying pan over a high heat. Add beef and cook for about 3 or 4 minutes on each side, or until lightly browned. Remove and cover to keep warm.
5. Thinly slice beef. Stir almonds into couscous. Divide among serving plates. Top with beef strips and a dollop of tzatziki. Garnish with fresh mint.

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