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Clover Olive Pride Moroccan spiced beef and legume soup

Olive Pride Moroccan spiced beef and legume soup

Clover Olive Pride Moroccan spiced beef and legume soup 

2 tbsp Olive Pride Extra Virgin olive oil
250g minced steak (steak, chopped to mince texture)
1 chopped onion
2 celery sticks, chopped
2 carrots, chopped
1 garlic clove, chopped
x1 tin of chopped tomatoes
1 tbsp ras el hanout spice mix
2 tsp harissa paste
1-2 cups beef stock
100g brown lentils
100g giant couscous or 1 tin chickpeas
Large handful of freshly chopped coriander
Dollop of yogurt , flatbread and chopped coriander to serve
Optional: Tabouleh 

Heat the oil in a large saucepan over a medium heat. Add the mince and cook until browned, breaking up with a wooden spoon as it fries. Remove the mince with a slotted spoon to a plate and set aside and drizzle with more EVOO if it appears dry.
Add the chopped onion, celery and carrots to the pan and fry until starting to soften, then stir in the chopped garlic. Add the tin of chopped tomatoes, ras el hanout and harissa paste and cook until slightly reduced.
Return the browned mince with the beef stock, lentils, and giant couscous /chickpeas and cook for about 10 minutes. 
Stir in the olives and a large handful of freshly chopped coriander, then taste and season. Spoon into bowls and top with a dollop of yogurt and more chopped fresh coriander.

Ras al hanout mix: 
Cinnamon, tumeric, ground ginger, cayenne pepper, coriander seeds (or ground), cumin seeds, ground cloves, black peppercorns, cardamom

Harissa paste mix
Dried chilli, Caraway seeds, coriander seeds, cumin seeds, garlic cloves, smoked paprika, tomato paste, lemon juice olive oil 

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