Tunisian Spiced Beef & Vegetable Skillet
Method
Season the beef with cumin, ground coriander, sweet paprika, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the beef and cook for 4–5 minutes, stirring occasionally, until browned. Transfer to a plate.
Add the remaining olive oil to the skillet, then add the onion, courgette and red bell pepper. Cook for 5–6 minutes until the vegetables are tender.
Add the garlic and harissa paste and cook for 30 seconds, stirring until fragrant.
Add the chopped tomatoes and cherry tomatoes, then cook for 3–4 minutes until a light sauce forms.
Return the beef to the skillet, drizzle with the lemon juice and toss gently until everything is well combined and heated through.
Sprinkle with fresh parsley and coriander, then serve warm.
Harissa varies in heat from mild to very spicy, so adjust the amount to your preference. Start with less if needed—you can always stir in a little more near the end of cooking.
Nutrition Facts
Per serving
