Spicy beef harira
- October 2018
- Serves 4
- Hands-on time 30 min, simmering time 30 min
A hearty, spicy beef harira soup spiked with ras el hanout, harissa and fresh coriander. Top this Moroccan-inspired bowlful with extra olives and a dollop of creamy Greek yoghurt to serve.
- 20.7g (6.7g saturated)
- 24.6g (7.1g sugars)
Reduce the harissa paste if you’re not keen on spice. Next time, swap the beef mince for lamb or add chickpeas instead of giant couscous.
Make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.
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