Spicy beef harira
- Published: 11 Jan 19
- Updated: 18 Mar 24
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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Serves 4 -
Hands-on time 30 min, simmering time 30 min
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Recipe from October 2018 Issue
Nutrition
Nutrition: per serving
- Calories
- 412kcals
- Fat
- 20.7g (6.7g saturated)
- Protein
- 29.6g
- Carbohydrates
- 24.6g (7.1g sugars)
- Fibre
- 4.4g
- Salt
- 1.7g
delicious. tips
Reduce the harissa paste if you’re not keen on spice. Next time, swap the beef mince for lamb or add chickpeas instead of giant couscous.
Make the soup up to 3 days ahead, cover and keep in the fridge. Freeze portions in food bags for up to 3 months. Add a splash of water when reheating.
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