Spiced Beef and Zucchini Couscous with Yogurt
In the UK: Spiced Beef and Courgette Couscous with Yogurt
- 23 mintotal time
- $3.92£2.28a serving
- 701659calories
- 3539 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Beef browned with cumin, paprika and cinnamon, folded through herby lemon couscous with cool yogurt.
Ingredients
Serves 4.
- 1 lb ground beef (80/20)
- 1 yellow onion, finely chopped
- 2 zucchini, coarsely grated
- 2 garlic cloves, finely chopped
- 2 tbsp tomato paste
- 1½ cups couscous
- 1 lemon
- ½ bunch mint
- ½ bunch parsley
- ¾ cup plain yogurt, to serve
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- 1 vegetable bouillon cube
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), milk, celery. Check the label: soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan with a lid on medium-high heat. Add the ground beef and yellow onion and cook for 6–7 minutes, breaking the meat up with a wooden spoon, until browned and cooked through with no pink left (160°F). Wash your hands after handling the raw meat.
- Stir in the garlic, ground cumin, paprika, ground cinnamon and tomato paste and cook for 1 minute. Add the zucchini and cook for 2 minutes more, until it starts to soften.
- Pour in 1½ cups (360 ml) of boiling water from the kettle, crumble in the bouillon cube and bring back to the boil. Stir in the couscous, cover with the lid, take off the heat and leave for 5 minutes, until the grains have soaked up the liquid.
- Meanwhile, finely chop the mint and parsley. Stir 1 tablespoon of the herbs into the yogurt with a pinch of salt.
- Fluff the couscous with a fork, then fold in the rest of the herbs and the juice of the lemon. Season with salt and black pepper and serve with the herb yogurt spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 500 g beef mince (20% fat)
- 1 onion, finely chopped
- 2 courgettes, coarsely grated
- 2 garlic cloves, finely chopped
- 30 g tomato purée
- 275 g couscous
- 1 lemon
- ½ mint (pack)
- ½ bunch parsley
- 200 g natural yogurt, to serve
- 2 tsp ground cumin
- 1 tsp paprika
- ½ tsp ground cinnamon
- 1 vegetable stock cube
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, milk, celery. Check the label: soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Heat the olive oil in a large, deep frying pan with a lid on medium-high heat. Add the beef mince and onion and cook for 6–7 minutes, breaking the meat up with a wooden spoon, until browned and cooked through with no pink left (71°C). Wash your hands after handling the raw meat.
- Stir in the garlic, ground cumin, paprika, ground cinnamon and tomato purée and cook for 1 minute. Add the courgette and cook for 2 minutes more, until it starts to soften.
- Pour in 360 ml of boiling water from the kettle, crumble in the stock cube and bring back to the boil. Stir in the couscous, cover with the lid, take off the heat and leave for 5 minutes, until the grains have soaked up the liquid.
- Meanwhile, finely chop the mint and parsley. Stir 1 tablespoon of the herbs into the yogurt with a pinch of salt.
- Fluff the couscous with a fork, then fold in the rest of the herbs and the juice of the lemon. Season with salt and black pepper and serve with the herb yogurt spooned over.
Leftovers: Keeps in the fridge for 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 701 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 69 g |
| Fat | 31 g |
| Fiber | 7 g |
| Sodium | 734 mg |
| Calories | 659 |
|---|---|
| Protein | 39 g |
| Carbohydrate | 68 g |
| Fat | 28 g |
| Fibre | 6 g |
| Sodium | 573 mg |
Worked out from the ingredients, 424 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.92 a serving in the US (range $3.00–$5.20) and £2.28 in the UK (range £1.74–£3.01). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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