Spiced Harissa Beef and Tomato Risoni with Zucchini, Spinach and Parsley

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.

Halve cherry tomatoes. Dice zucchini into small pieces. Pick and chop parsley. Peel and finely dice shallot and garlic. Mix beef stock concentrate with 1.5 cups of water.

Heat a drizzle of oil in a deep pan over medium-high heat. Add the beef mince and cook for 3-4 minutes, breaking it up with a spoon. Add the spice mix and stir until fragrant.

Add the zucchini, shallot, half the parsley and garlic to the pan and fry for 2–3 minutes. Add the cherry tomatoes and harissa paste. Stir well, then season with salt and pepper.

Add the risoni to the pan and stir for 1–2 minutes. Pour in the beef stock and stir well to combine. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally. If the risoni is still firm, add ¹⁄₂ cup of water and cook a little longer.

Stir in the spinach and a squeeze of lemon juice until wilted. Taste and adjust seasoning with salt and pepper if needed.

Divide the harissa beef risoni between bowls. Top with the remaining parsley and serve.