Preheat the oven to 150°C (300°F/Gas 2). Heat the oil in a large heavy-based pan, add the leeks, and cook over a medium heat for 5 minutes. Add the mince and cook, stirring occasionally, for 10 minutes, or until no longer pink.
Stir in the chillies, paprika, and garlic and cook for 2 minutes. Pour in the wine and cook for 3 minutes, then add the stock and parsley and combine well. Stir in the couscous, then cover with a lid and cook in the oven for 15 minutes. Stir well and serve.
- 8 tbsp olive oil
- 6 leeks, finely sliced
- 675g minced beef
- 2 fresh red chillies, deseeded and finely chopped
- 2 tsp paprika
- 6 garlic cloves, sliced
- 150ml dry white wine
- 450ml beef stock
- 1 handful fresh flat-leaf parsley, finely chopped
- 450g couscous
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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