Harissa Beef Couscous Bowls with Tomato-Cucumber Salad & Marinated Red Onion
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Harissa Beef Couscous Bowls

with Tomato-Cucumber Salad & Marinated Red Onion

35 MIN
2 Servings
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From the Test Kitchen

These vibrant bowls feature smoky, spicy beef that cooks in both tomato and harissa paste for a balance of flavors, plus a drizzle of lemon sour cream for a cooling finish. You'll serve the fragrant beef over a tender bed of couscous and with a fresh tomato and cucumber salad, plus a sprinkle of za'atar for an extra punch.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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ingredients
Harissa Beef Couscous Bowls with Tomato-Cucumber Salad & Marinated Red Onion
Title
  • 10 oz Ground Beef
  • ½ cup Pearl Couscous
  • 2 Tbsps Tomato Paste
  • 1½ Tbsps Red Harissa Paste
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 4 oz Grape Tomatoes
  • 1 Persian Cucumber
  • 1 Lemon
  • 1 Red Onion
  • 1 Tbsp Sugar
  • ¼ cup Sour Cream
  • 1 Tbsp Red Wine Vinegar
  • 1 clove Garlic
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the cucumber. Halve the tomatoes. Halve the lemon crosswise; remove the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumber, halved tomatoes, up to half the za'atar, a drizzle of olive oil, and the juice of 1 lemon half; season with salt and pepper. In a separate bowl, combine the sour cream, the juice of the remaining lemon half, and as much of the garlic paste as you'd like. Season with salt and pepper. In a separate, medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the couscous
2 Cook the couscous
Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and season with salt and pepper. Stir to combine.
Cook the beef & serve your dish
3 Cook the beef & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and harissa paste. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Serve the cooked couscous topped with the cooked beef, tomato-cucumber salad, lemon sour cream, and as much of the marinated onion as you'd like. Garnish with as much of the remaining za'atar as you'd like. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the cucumber. Halve the tomatoes. Halve the lemon crosswise; remove the seeds. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumber, halved tomatoes, up to half the za'atar, a drizzle of olive oil, and the juice of 1 lemon half; season with salt and pepper. In a separate bowl, combine the sour cream, the juice of the remaining lemon half, and as much of the garlic paste as you'd like. Season with salt and pepper. In a separate, medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the sliced onion; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the couscous
Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot; drizzle with olive oil and season with salt and pepper. Stir to combine.
Cook the couscous
Cook the beef & serve your dish
3 Cook the beef & serve your dish

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the tomato paste and harissa paste. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and the beef is cooked through. Turn off the heat. Serve the cooked couscous topped with the cooked beef, tomato-cucumber salad, lemon sour cream, and as much of the marinated onion as you'd like. Garnish with as much of the remaining za'atar as you'd like. Enjoy!

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