Tomato, Bean and Beef Stew

Ingredients

• 240g couscous

• 1 1/2 cups boiling water

• 2 cans cannellini beans

• 2 Tbsp Italian herbs

• 2 tinned tomatoes

• 1 tsp vege stock

• 1 cup water

• 1 tsp salt

• 500g beef

• 6 large leaves silverbeet

Instructions

1. Cook beef in a frying pan on medium heat until cooked through. Set aside.

2. Bring half a kettle of water to the boil. Place couscous in a heatproof bowl with 1 1/2 cups boiling water and a pinch of salt. Stir, cover with a lid or plate and leave to absorb for 5 minutes, then fluff up with a fork.

3. Heat a drizzle of oil in a pot or frying pan on medium heat. Add beans and herbs, and cook for 1 minute. Add tomatoes, stock, 1 cup water and salt, bring to the boil.

4. Reduce heat and simmer for 5-10 minutes. Stir through silverbeet and simmer for a few more minutes. Add beef back into the pan, stir to combine.

5. Serve on couscous.

Serves 5