Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3533 / 844
Fats (g)
21.6
of which saturated (g)
6.9
Carbohydrates (g)
110
of which sugars (g)
24.4
Fibers (g)
16
Proteins (g)
53
Salt (g)
4.8
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the redonion. Finely slice the spring onion.
Pick and finely chop the mint and parsley.
Peel and mince garlic.
Trim the green beans and cut into thirds.
Dice the tomato.
In a large bowl add the beefmince, chopped redonion, mint, ras el hanout, smokedpaprika, garliconionpowder, olive oil, salt and pepper.
With clean hands, knead until all the ingredients are fully combined.
Divide the mixture into 12 pieces and shape each piece into a kofta.
2 Fry koftas
Heat a large non-stick pan over medium high heat with a drizzle of oil.
Once hot, add the koftas and fry for 4-6 min until fully browned.
Tip!If the pan is looking crowded, fry the kofta in batches. This will stop them from stewing, rather than frying!
3 Cook sauce
To the same pan as the kofta, add the garlic, coriandercuminpowder and tomatoes. Cook for 3-4 min.
Add the passata, measuredwater and crumble in 0.5 stockcube.
Lower the heat and simmer the sauce for 3-5 min.
Add the greenbeans to the sauce, cover and simmer for 10 min.
At 1 min before the end add the olives.
This is now your tagine.
4 Steam couscous
Boil the measured water.
To a large bowl, add the couscous, half the springonions and vegetable seasoning.
Add the boiling measured water and cover with a plate or clingfilm, leave to steam for 10 min.
After 10 min, fluff up the couscous with a fork.
Stir through the parsley and remaining springonions.
Drizzle over the oliveoil.
Cover and set aside.
5 Prep pomegranate
Halve the pomegranate, hold each half over a large bowl, seeds facing down.
Hit the skin with a wooden spoon, squeezing to release the seeds.
Discard the shell and membrane.
6 Serve
Serve the Moroccan Beef Kofta Tagine with the HerbyCouscous.
Sprinkle the pomegranate seeds over the top.
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