Moroccan Spiced Beef - warm, quick and protein packed
A bright 15 minute bowl with couscous, spices and a cool yogurt finish.
Here’s today’s healthy balanced everyday, dinner recipe. Always less than 600 cals and 20g+ protein.
👇Scroll to bottom for printer friendly recipe card for 2 or 4 people
Moroccan Spiced Beef
SERVES 4 // READY IN 15 MINS // 564 CALS
This is a great one for busy evenings when you want something warm and full of flavour. The beef cooks quickly with the spices, the vegetables soften into the sauce, and the couscous takes on all the lemony juices. It’s a simple dinner that feels satisfying without being heavy, and the 50g protein is a nice reassurance that it’s doing the job behind the scenes.
Moroccan Spiced Beef
SERVES 4 // READY IN 15 MINS // 564 CALS
👇Scroll to bottom for printer friendly recipe card for 2 or 4 people
INGREDIENTS
240g (8oz) couscous
2 lemons
2 chicken stock cubes
2 medium courgettes (zucchinis)
2 red (bell) peppers
500g (18oz) minced (ground) beef 5% fat
2 tsp cumin
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato paste
20g (1 tbsp) sun dried tomato paste
2 heaped tsp garlic paste
4 tsp honey
80g (4 heaped tbsp) natural greek yogurt
METHOD
STEP 1
Boil a half-full kettle.
Wash the lemon in hot soapy water to remove the wax. Zest the lemon and then cut in half.
Put the couscous in a bowl and add 200ml/1 cup (120g couscous) / 400ml/2 cups (240g couscous) boiled water. Stir in half the chicken stock cube and the juice of half the lemon. Cover and leave until ready to serve.
STEP 2
Wash and trim the courgette (zucchini), then roughly chop. Wash and de-seed the bell pepper, then roughly chop.
Heat a frying pan on a high heat. Once hot, add the minced (ground) beef, courgette (zucchini) and chopped pepper. Fry, breaking up the mince as it cooks, for 5-6 minutes, or until no pink meat remains. Season with salt and pepper.
STEP 3
When the beef is cooked, turn the heat to medium and stir through the spices, tomato paste, sun-dried tomato paste and garlic paste. Cook for 30 seconds before adding 100ml water.
Bring to the boil, then add the rest of the stock cube, the honey, the lemon zest and remaining lemon juice.
Simmer for 2-3 mins.
STEP 4
Fluff up the couscous with a fork, then share between your bowls.
Add the spiced beef and top with a tablespoon each of Greek yogurt.
NUTRITIONAL INFO (PER SERVING)
564 CALS // 50G PROTEIN // 10G FAT // 64G CARBS
💫SUBS & TIPS
I think couscous is under-rated. It’s got more protein than rice or potatoes. And it’s so easy to cook. Just put it in a bowl with some just boiled water and 10 minutes later - voila. But if you don’t have any to hand, this goes great with a jacket potato or rice.
❄ FREEZER FRIENDLY
The spiced beef is a total freezer star. Make double and freeze half for another day. If I find this one on a night when I’m foraging for myself, it’s perfect over a jacket potato.
Free Recipe Card
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Quick to cook, cosy to eat and nicely balanced. A warm, spiced bowl that fits neatly into a busy week.