The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan Beef with Grilled Courgette & Almonds
grilled courgette, toasted almond and dill. Spiced beef with aubergine and tomato.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 3 courgette
- 500g beef mince (british beef mince (10% fat))
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 40g flaked almonds (Nuts)
- 1 onion
- 1 tbsp tomato puree
- 1 handful of fresh dill
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 aubergine
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 tbsp Moroccan-style seasoning (Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
Nutritional Information
Calories: 601
Protein: 44g
Carbs: 38g
Fat: 31g
Moroccan Beef with Grilled Courgette & Almonds
grilled courgette, toasted almond and dill. Spiced beef with aubergine and tomato.
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Cooking Instructions
- Preheat the grill on high heat and boil a half kettle. Dice the aubergine into 1cm cubes. Heat a large saucepan with 1 tbsp oil on high heat. Cook the aubergine for 3-4 mins until golden. Season with sea salt then add the beef mince. Cook for another 4 mins. Roughly dice the onion and add it to the pan along with the garlic ginger paste and Moroccan spice. Cook for 4-5 mins until the onion has softened.
- Dissolve the stock cube in a jug with 250ml boiling water. Drain and rinse the chickpeas. Add the stock, tomato paste, chopped tomatoes and chickpeas to the pan and simmer for 5-7 mins until the sauce has thickened. Season with sea salt to taste.
- Slice the courgette into 1cm half-moons and place in a large baking dish or foil lined tray. Mix with the garlic puree, 1 tbsp oil and season generously with sea salt. Grill for 5-7 mins until soft and dark brown. In the final minute of cooking, sprinkle over the almonds to toast them until golden. Roughly chop the dill and mix it through the courgettes when cooked.
- Serve the Moroccan beef in bowls alongside the courgettes.
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