- 125 ml hot beef stock
- 150 g couscous
- 1 egg
- 10 ml smoked paprika
- 5 ml sea salt
- ` freshly ground black pepper
- 30 ml fresh coriander, chopped, plus leaves for garnishing
- 500 g beef mince
- flour, for dusting
- 30 ml sunflower oil, for frying
- 1 x 400 g can italian tomatoes in juice
- 30 ml north african chermoula paste for the couscous
- 250 g ready to use julienne carrot
- 500 ml beef stock
- 300 g whole wheat or regular couscous
- 30 ml seedless raisins
- 20 g fresh coriander, chopped
- 30 ml olive oil
- sea salt and freshly ground black pepper
To make the spiced beef patties:
Pour the hot stock over the couscous and leave for 5 minutes.
Whisk together the egg, spices, salt and a few twists of black pepper. Add to the couscous with the chopped coriander and beef mince.
Knead together then check seasoning. Form into 8 to 10 medium-sized patties then dust each in the flour.
Heat the oil in a medium-hot pan then brown the patties. Remove with a slotted spoon.
Pour off the excess oil then wipe the pan. Blend the tomatoes with the chermoula paste and a little seasoning. Pour into the pan and bring to a simmer.
Add the patties then gently simmer, covered, for 20 minutes. Check seasoning. Sprinkle with coriander leaves.
To make the couscous: Simmer the carrot in the beef stock, covered, for 5 minutes or until just tender. Stir in the couscous, raisins and coriander.
Turn off the heat and leave for 5 to 10 minutes. Add the olive oil and fluff the couscous with a fork. Check seasoning.
For special occasions: Use minced free-range lamb instead of beef and add a sprinkling of toasted pine nuts to the couscous.
Per serving: 2622kJ, 33g protein, 32g fat, 48g carbs