Ingredients

• 200 g lean ground beef (5–10% fat) — loosely crumbled
• 80 g dry couscous — uncooked
• 20 g white miso paste — loosely packed
• 350 ml low sodium vegetable broth — room temperature
• 120 g zucchini — finely diced
• 80 g carrot — finely grated
• 5 g olive oil — for cooking
• 1 g dried parsley — crumbled optional

Instructions

1. In a small bowl, whisk the miso paste into 50 ml of the vegetable broth until fully dissolved, then set aside.
2. In a medium saucepan, heat the olive oil over low–medium heat. Add the lean ground beef and cook for 4–5 minutes, breaking it into very small pieces, until just cooked through but not browned deeply to keep aromas mild.
3. Stir in the finely diced zucchini and grated carrot, cooking for 2–3 minutes until they begin to soften but do not brown.
4. Pour in the remaining 300 ml vegetable broth, bring to a gentle simmer, then reduce heat to low and stir in the dry couscous.
5. Immediately add the miso-broth mixture, stir well, cover with a lid, and remove from the heat. Let stand for 7–8 minutes so the couscous absorbs the liquid and becomes very soft.
6. Uncover, fluff gently with a fork to create a soft, porridge-like texture, and sprinkle with dried parsley if using. Taste and add a small splash of extra broth if you prefer it looser and easier to swallow.