Looking for a satisfying, protein-rich lunch or dinner that tastes indulgent but still fits into a healthy lifestyle? This Baharat Beef with Couscous and Zucchini is warm, fragrant, and comforting - exactly the kind of meal that feels a little “naughty” in taste, but is built from real, nourishing ingredients.
It’s genuinely difficult to hit 30g of protein in a delicious lunch/dinner meal without it feeling bland, repetitive, or overly “diet.” This recipe delivers a strong protein boost alongside big flavor, without compromising on flavors.
Why I Love This Recipe
This is the kind of dinner that feels like comfort food but still supports your health goals. The baharat spice blend brings warmth and depth (not spicy-hot), the couscous keeps it fluffy and satisfying, and the zucchini adds freshness and volume.
It’s also great for batch cooking—perfect for busy weeks when you want something quick, hearty, and genuinely enjoyable.
Baharat Beef with Couscous & Zucchini Ingredients
(Serves 4)
- 1 cup/5.6 oz (160 g) couscous
- 1 heaped tsp beef stock paste, homemade (see tip)
OR ↳ 1 beef stock cube (for 0.5 l) (see tip) - 1 cup/8.8 oz (250 g) water
- 2 Tbsp/1.1 oz (30 g) extra virgin olive oil
- 1¾ cups/8.8 oz (250 g) zucchini, cut into small pieces or grated
- ¾ cup/3.5 oz (100 g) brown onions, chopped
- 9 oz (250 g) beef mince, broken in pieces
(I used lean beef mince used for nutrition panel below) - 3 tsp baharat
- 2 tsp/0.35 oz (10 g) vegetable oil
- 1½ Tbsp/0.7 oz (20 g) apple cider vinegar, plus extra to taste
- ½ cucumber (optional), peeled into ribbons, for garnishing
- Ground black pepper, to taste
- ¼ cup (4 Tbsp) Greek yogurt (optional for additional protein)
Method
Step 1: Prepare the Couscous
Place the couscous in a large heatproof bowl. Heat the water and stir in the beef stock paste until dissolved (or dissolve a stock cube in the hot water). Pour over the couscous, cover, and let stand for 5 minutes. Fluff with a fork.
Step 2: Cook the Zucchini
Heat 1 Tbsp of the olive oil in a large skillet over medium heat. Add zucchini and a pinch of salt. Cook for 4-6 minutes, stirring occasionally, until tender with a little browning. Transfer to a bowl.
Step 3: Cook the Onion
Add the remaining olive oil to the skillet. Cook the chopped onion for 4-5 minutes until softened and lightly golden.
Step 4: Brown the Beef and Spices
Add the beef mince and vegetable oil. Cook for 7-10 minutes, breaking it up with a spatula, until browned. Stir in the baharat spice, cooking for 1-2 minutes until fragrant.
Step 5: Add Vinegar and Combine
Return the zucchini to the skillet. Add the white wine vinegar and stir well. Taste and adjust with extra vinegar, salt, and black pepper as needed.
Step 6: Serve
Fold the beef mixture through the couscous (or serve it spooned on top). Garnish with cucumber ribbons and Greek yogurt if using.
- Don’t skip the vinegar: It brightens the dish and balances the richness of the beef and spices.
- Fluffy couscous tip: Cover it while it steams, then fluff gently with a fork -don’t mash it.
- Salt and stock vary: Beef stock paste/cubes can be salty, so taste at the end.
- Thermomix tip: If you own one, you can speed up the process by cooking the entire meal in a single bowl! Saves up on the annoying washing up and tidying of a kitchen after cooking.
Health Benefits of Baharat Beef with Couscous
This meal strikes a great balance between comfort and nourishment:
- Protein + satiety: Lean beef provides high-quality protein that helps keep you full longer.
- Micronutrients: Beef contributes iron and B vitamins, which support energy and overall metabolism.
- Vegetable volume: Zucchini and onion add fiber and nutrients without making the dish heavy.
- Balanced carbs: Couscous makes this satisfying and quick-cooking - ideal for busy days.
The best thing is the protein comes from a natural source and tastes 100% better than protein powders.
Common Mistakes to Avoid
- Skipping the couscous cover time: If it isn’t covered, it won’t hydrate properly.
- Using high heat: Too hot and the onions can burn before they soften.
- Adding vinegar too early: Add near the end so it stays bright and punchy.
- Overcrowding the pan: Browning gives flavor but if the pan is too full, the beef can steam instead.
Nutrition Serving (Assuming 4 Servings)
Calculated using lean beef mince and a beef stock cube/paste equivalent. Includes an added 2¼ tsp salt. Excludes optional Greek yogurt and cucumber garnish.
(Stock brands vary significantly, so sodium may differ depending on what you use)
- Calories: 351 kcal
- Fat: 13.8 g
- Saturated Fat: 2.9 g
- Carbohydrates: 35.7 g
- Sugars: 2.9 g
- Fiber: 3.1 g
- Protein: 19.5 g
- Sodium: 1,603 mg
- Salt (salt equivalent): 4.0 g
Frequently Asked Questions – Baharat Beef with Couscous
What does baharat taste like?
Baharat is warm, aromatic and savory, often slightly sweet-spiced (typically not spicy-hot).
Can I make this ahead?
Yes. It holds up well and makes a great next-day lunch.
How do I store leftovers?
Store in an airtight container in the refrigerator. Reheat gently with a splash of water to loosen the couscous.
Can I freeze it?
The beef mixture freezes well. Couscous can be frozen, but the texture may soften.
Is Greek yogurt necessary?
No it's totally optional, but it adds creaminess and balances the spice nicely.
