Couscous with meat is a delicious dish made of semolina, beef (or lamb) and vegetables. Originating in North Africa, it is particularly widespread in Morocco, Tunisia and Algeria. Prepared with care and passion, this dish is a true comfort food that wins the palate with its mix of flavors and aromas.
Heat the olive oil in the pot used to cook the couscous
Sauté the chopped onions and the meat cut into pieces
Add the spices, salt, tomato and enough water
Place the moistened semolina in a colander positioned over the pot with the meat
Cover with a perforated lid and let steam for 20 minutes, taking care to stir the semolina from time to time
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 tablespoons of meat sauce
Serve it on plates garnished with the meat, legumes and vegetables
Pour the sauce after having set some aside in a serving cup to which you will add a teaspoon of chili powder (for enthusiasts)
Serve hot
Couscous steamer
Frying 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 widespread in Morocco, Tunisia and Algeria.
Morocco
| 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 |
