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Couscous with meat is a delicious dish based on semolina, beef (or lamb) and vegetables. Originating from North Africa, it is particularly widespread in Morocco, Tunisia and Algeria. Prepared with care and passion, this dish is true comfort food that wins over the palate with its mix of flavors and aromas.
Step 1 of 11: Start heating the oil in the pot used to cook the couscous
Step 2 of 11: Brown the chopped onions and the meat cut into pieces
Step 3 of 11: Add the spices, salt, tomato and as much water as needed
Step 4 of 11: Place the moistened semolina in a strainer set over the pot with the meat
Step 5 of 11: Cover with a perforated lid and let it steam for 20 minutes, making sure to stir the semolina from time to time
Step 6 of 11: 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)
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Step 8 of 11: At the end of cooking, moisten the semolina with a few spoonfuls of meat sauce
Step 9 of 11: Arrange it on plates garnished with the meat, legumes and vegetables
Step 10 of 11: Pour over the sauce after setting some aside in a serving cup in which you will add a teaspoon of chili powder (for gourmets)
Step 11 of 11: Serve hot
| Average values | Per 100 g |
|---|---|
| Energy | 647 kJ155 kcal |
| Fat | 5.73 g |
| of which saturated fatty acids | 2.57 g |
| Carbohydrates | 15.64 g |
| of which sugars | 2.92 g |
| Fibre | 2.77 g |
| Protein | 9.3 g |
| Salt | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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