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Spicy Beef Harira - Moroccan spicy beef soup

With ras el hanout, harissa, and fresh cilantro, a robust, spicy beef harira soup is spiked. Top with extra olives and a dollop of creamy Greek yogurt to serve this Moroccan-inspired bowlful.

Preparation Time: 30 mins

Simmering Time: 30 MIN

Serves: 4


• 2 tbsps. olive oil

• 250g ground beef

• 1 chopped onion

• 1 crushed garlic clove

• 400g tin of chopped tomatoes

• 1 tbsp. ras el hanout spice mix

• 2 tsps. harissa paste

• 1 liter 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


1. Heat the olive oil over medium heat in a large casserole. Add the ground beef and cook until browned for 6-8 minutes, breaking up with a spoon as it fries. With a slotted spoon, remove the ground beef from casserole and set it aside.

2. Add the chopped onion to the pan and fry for 8 minutes until starting to soften, then stir in the crushed garlic cloves and fry for 2 minutes more. Add a tin of chopped tomatoes, ras el hanout spice mix, and harissa paste to the onion and cook for 5 minutes until slightly reduced.

3. Return the browned ground beef with the beef stock and lentils, then simmer for 20 minutes. Stir in the giant couscous and cook until soft, for 10 minutes.

4. Stir in a large handful of freshly chopped coriander and green olives, then taste and season. Add a dollop of Greek yogurt, a few more sliced olives, and more chopped fresh cilantro to the bowls and

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