Middle Eastern Ground Beef Bowls

5 from 1 vote

Middle Eastern Ground Beef Bowls are packed with spiced beef, sweet veggies, and a refreshing mint-yogurt sauce. Ready in 30 minutes and totally delicious!

Prep Time30

Cook Time10

Total Time40

Course: Dinner

Cuisine: Healthy, Middle Eastern

Keyword: Middle Eastern Ground Beef Bowls

Servings: bowls

Author: Chelsea Lords

Cost: $16.93

Equipment

Large cast-iron pan

Ingredients

Seasonings

1-1/2 teaspoons ground coriander
1-1/2 teaspoons cumin
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon red pepper flakes optional
Salt and pepper

Beef and Couscous

2 tablespoons olive oil
1-1/2 cups finely diced onion 1 large onion, see note 1
1-1/2 cups finely diced carrots 3 large carrots, peeled
1 pound lean ground beef 93/7
1-1/2 tablespoons tomato paste
1/2 cup water
1 cup couscous plus 1 cup water and 1 tsp oil
Mint-yogurt sauce optional, but recommended, see note 2
Greek yogurt full-fat; optional
1 large lemon optional

US - Metric

Instructions

Optional Mint Yogurt Sauce: If making this sauce, prepare it first (see note 2) and refrigerate to develop the flavors.
In a small bowl, combine all the seasonings (I add 1 tsp salt and 1/4 tsp pepper). Mix.
In a large, cast-iron pan over medium-high heat, heat the oil. Once oil is hot, add diced carrot and onion. Sauté, stirring occasionally, for 5–7 minutes or until beginning to soften. Press to the edges and add ground beef to the center of the pan. Sear (leave untouched) for about 45 seconds before crumbling with a wooden spoon.
Once beef is mostly browned, add the seasoning blend and tomato paste. Continue to cook and crumble beef until fully browned through. Add in water and simmer until it’s juicy (not watery).
Meanwhile, prepare the couscous. Add 1 cup water to a small pot. Add in 1 tsp olive oil and 1/4 tsp salt and bring to a boil. Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. After about 2–4 minutes, the liquid should be absorbed; fluff couscous with a fork.
Set out 4 plates. Scoop a big spoonful of Greek yogurt on the base of each plate (if using). Smooth with the back of a spoon and season yogurt with a pinch of salt. Divide couscous evenly among plates, followed by the beef mixture. Top with mint yogurt sauce. Add 1–2 lemon wedges to each plate. Enjoy immediately!

Video

Notes

Note 1: Be sure to very finely dice onions and carrots so they cook in this time. You can use a food processor to get a small dice quickly!

Note 2: Mint Yogurt Sauce: Combine the following in a bowl and whisk together:

1/2 cup full-fat plain Greek yogurt
1/4 cup finely chopped fresh mint (optional—sauce is still tasty without!)
1 teaspoon minced garlic
1 tablespoon lemon juice, plus 1/2 tsp zest
1-1/2 tablespoons olive oil
1/4 teaspoon ground cumin, fine sea salt

Nutrition Note: Nutrition information does not include the yogurt mint sauce.

Storage: Store leftovers in airtight containers in the fridge for 3-4 days, keeping the mint yogurt sauce separate. If freezing, use freezer-safe containers and freeze for up to 3 months. Reheat the main dish and add the sauce fresh when serving.

Nutrition