Recipe for a solo warm spice bowl – a flavourful meal of spicy beef and aubergine served over couscous, topped with a minty lemon salsa
For the tomato sauce:
1/2 aubergine – dice (1cm)
150g beef mince
1/4 onion – peel & chop finely
1 clove garlic – peel & grate finely
1 1/2 tsp Warm Spice Mix
1 tomato – dice (5mm)
5g mint – pick leaves & chop finely
5g coriander – chop finely
1/4 chilli – chop finely
1/4 cup couscous
1/4 cup boiling water
1 tbsp olive oil for the salsa (from your pantry)
salt and pepper (from your pantry)
olive oil (from your pantry)
cling wrap (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Lemons: Using the fine side of the box grater, grate the green/yellow peel of the lemon to create lemon zest.
Couscous: Put the couscous in a large bowl with a little salt and give it a mix. Pour over the boiling water (see quantity in ingredients above). Cover with cling wrap, leave to stand and swell for 10 minutes. Remove the cling wrap and fluff with a fork.
Aubergine: Place a few generous glugs of olive oil in a large frying pan on high heat. When hot, add the aubergine and fry for 5 minutes until golden. Add more olive oil if it looks dry. Transfer to a plate and set aside.
Beef mince mix: Return the frying pan to the stove with a few more glugs of olive oil – medium-high heat. Fry the onion for 5 minutes until softened. Add the Warm Spice mix and TWO THIRDS of the garlic and cook for 1 minute. Add the beef mince and break up with a spoon. Season with salt and pepper. Cook for 5 minutes until nicely browned. Add tomatoes, aubergine and cook for another 10 minutes. Add a squeeze of lemon juice and season to taste.
Salsa: Mix these ingredients in a bowl – mint, coriander, lemon zest, chilli (optional), the other THIRD of the garlic, olive oil (see quantity in ingredients above). Season with salt, pepper and a squeeze of lemon juice.
Serve the couscous and the beef mince in a bowl topped with yoghurt and salsa.
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