Harissa Beef and Chickpea Stew with Pearl Couscous

This hearty stew brings the warm, aromatic flavors of North Africa to your table in just 20 minutes. Ground beef is seasoned with harissa, cumin and a special fry seasoning, then simmered with chickpeas and tomato paste until rich and slightly thickened. The result is a deeply savory, satisfying dish that pairs perfectly with tender pearl couscous.

A sprinkle of fresh cilantro adds a bright, herbaceous finish, making every bite pop. Whether you’re looking for a quick weeknight meal or a comforting bowl of goodness, this recipe delivers big flavor with minimal effort.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the garlic. Roughly chop the cilantro.
2. In a small pot, combine the pearl couscous, half the minced garlic, half the chicken stock concentrate and 1 cup of water (2 cups for 4 servings). Bring to a boil over medium-high heat. Once boiling, cover, reduce heat to low and cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the ground beef, cumin, fry seasoning, harissa powder, salt and pepper. Cook, breaking up the meat into pieces, until mostly browned, 2-4 minutes. If there is excess grease, carefully pour it out. Add the tomato paste and remaining garlic. Cook, stirring, until the tomato paste darkens slightly and the beef is cooked through, 1-2 minutes. Add the chickpeas with their liquid, the remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until the stew thickens slightly, 2-3 minutes.
4. Divide the couscous and stew between shallow bowls, keeping them separate. Garnish with chopped cilantro and serve. For extra brightness, serve with lemon wedges if desired.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Pearl couscous (also called Israeli couscous) is larger and chewier; regular couscous cooks much faster. Adjust water and time accordingly.

What can I substitute for harissa powder?

Harissa powder adds heat and smokiness. You can substitute with a mix of smoked paprika, cayenne pepper and a pinch of cumin.

How do I store leftovers?

Store the stew and couscous separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.