Turkish Spiced Mince & Couscous | Abel & Cole
Turkish Spiced Mince & Couscous
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Prep: 15 mins
Cook: 35 mins
A mix of coriander, cumin and sumach is what gives this organic beef mince dish its fragrant spiciness, heaped up on a bed of golden couscous with dollops of cooling yogurt to add a refreshing tang.
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772 kcal
(per portion)
Ingredients you'll need
  • 1 tsp corinader seeds
  • 1 onion
  • 2 tomatoes
  • 1 garlic clove
  • 250g beef mince
  • 1 tsp ground cumin
  • 1½ tsp sumach
  • 150g wholewheat couscous
  • A handful of mint, leaves only
  • 100g baby leaf spinach
  • 150g Greek style yogurt
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 150ml + 300ml boiling water
Step by step this way
  • 1.

    Place a dry frying pan on a medium heat. Add 1 tsp coriander seeds and toast for 2-3 mins, shaking the pan occasionally, till they smell aromatic and start to pop. Tip into a mortar and pestle and roughly crush them, or use a small bowl and a jam jar or rolling pin. Set aside.

  • 2.

    Peel and finely chop the onion. Dice the tomatoes. Peel and grate or crush the garlic clove.

  • 3.

    Put the frying pan back on a medium heat and warm it for 2 mins. Add 1 tbsp oil and the mince. Fry for 5 mins, stirring and using a wooden spoon to break up any lumps.

  • 4.

    When the mince has browned, add the onion and tomatoes to the pan. Pop on a lid (or use a baking tray to cover the pan if you don't have a lid) and cook, stirring once or twice, for 10 mins, till the onion has started to soften.

  • 5.

    Stir the garlic into the pan with the ground coriander and 1 tsp each ground cumin and sumach. Season with a good pinch of salt and pepper. Cook and stir for 2 mins till aromatic.

  • 6.

    Pour 150ml boiling water into the pan. Pop the lid back on and simmer for 10 mins till the sauce thickens and the mince is tender.

  • 7.

    While the mince simmers, tip the couscous into a heatproof bowl. Pour in 300ml boiling water and a pinch of salt. Stir, then cover the bowl with a plate and leave to soak. The couscous will suck up the water. Finely chop the mint leaves.

  • 8.

    Stir the spinach into the mince to just wilt it. Taste the mince and add a pinch more salt or pepper if you think it needs it.

  • 9.

    Fluff the couscous with a fork and scoop it into 2 warm bowls. Spoon over the spiced mince. Top with spoonfuls of the yogurt, scatter with the chopped mint and sprinkle with a little more sumach to serve.

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