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.
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Ingredients
- 2 tbsp olive oil
- 250g British beef mince
- 1 chopped onion
- 1 crushed garlic clove
- 400g tin of chopped tomatoes
- 1 tbsp ras el hanout spice mix
- 2 tsp harissa paste
- 1 litre beef stock
- 75g puy lentils
- 75g giant couscous
- 100g sliced green olives
- Large handful of freshly chopped coriander
- Dollop of greek yogurt, a few more sliced olives, chopped fresh coriander, to serve
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Method
- Heat the olive oil in a large casserole over a medium heat. Add the British beef mince and cook for 6-8 minutes until browned, breaking up with a wooden spoon as it fries. Remove the mince with a slotted spoon to a plate and set aside.
- Add the chopped onion to the pan and fry for 8 minutes until starting to soften, then stir in the crushed garlic clove and fry for 2 minutes more. Add a the tin of chopped tomatoes, ras el hanout spice mix and harissa paste to the onion and cook for 5 minutes until slightly reduced.
- Return the browned mince with the beef stock and lentils, then simmer for 20 minutes. Stir in the giant couscous and cook for 10 minutes until tender.
- Stir in the green olives and a large handful of freshly chopped coriander, then taste and season. Spoon into bowls and top with a dollop of greek yogurt, a few more sliced olives and more chopped fresh coriander.
Nutrition
- 412kcals Calories
- 20.7g (6.7g saturated) Fat
- 29.6g Protein
- 24.6g (7.1g sugars) Carbs
- 4.4g Fibre
- 1.7g Salt
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