Couscous with meat is a delicious dish made with semolina, beef (or lamb), and vegetables. Originating from North Africa, it is particularly popular in Morocco, Tunisia, and Algeria. Carefully and passionately prepared, this dish is a true comfort food that captivates the palate with its mix of flavors and aromas.
Heat the oil in the pot for cooking the couscous
Sauté the chopped onions and the meat cut into pieces
Add the spices, salt, tomato, and water as needed
Place the moistened semolina in a colander placed over the pot with the meat
Cover with a perforated lid and let steam for 20 minutes, stirring the semolina occasionally
Clean the vegetables, cut them, and add them with the legumes (previously soaked overnight) to the meat
Add the butter to the semolina and finish steaming (at least 25 minutes)
At the end of cooking, moisten the semolina with a few spoonfuls of meat sauce
Arrange it on plates garnished with the meat, legumes, and vegetables
Pour the sauce after setting some aside in a serving cup to which you will add a teaspoon of chili powder (for gourmets)
Serve hot
Couscoussier
Pan
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 3 days.
Couscous with meat is a traditional North African dish, particularly popular in Morocco, Tunisia, and Algeria.
Marocco
| Energy (kcal) | 239.2 |
| Carbohydrates (g) | 17.2 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 14.88 |
| of which Saturates (g) | 5.4 |
| Protein (g) | 8.9 |
| Fiber (g) | 2.61 |
| Sale (g) | 0.05 |
