Ingredients
- 4 tbsp olive oil
- 3 leeks, sliced
- 350g minced beef
- 1 red chilli, finely sliced
- 1 tsp sweet paprika
- 3 garlic cloves, sliced
- 5 tbsp white wine
- 240ml hot beef stock
- 225g Tipiak Couscous with Tomatoes & Provencial Herbs
Directions
- Preheat the oven to 150oC. Heat the oil in a heavy-based pan, add the leeks, & cook over a medium heat for 5 mins. Add the mince & cook, stirring for 10 mins, or until it is no longer pink.
- Stir in the chillies, paprika, & garlic & cook for 2 mins. Pour in the wine & cook for 3 mins until the alcohol evaporates, then add the stock & combine well. Stir in the
Tipiak Couscous with Tomatoes & Provencial Herbs, cover with a lid, & cook in the oven for just 15 mins. - Remove from the oven, stir well & serve.
Original Recipe prepared by Gwen’s Cooking Club