Beef couscous recipe. Couscous with pork and vegetables. Delicious and simple recipe for a slow cooker

For 5 servings of the dish you will need:

1 kg boneless beef, 3 tbsp. l. vegetable oil, 2 onions, 3 tomatoes, 1 glass of tomato juice, 1.5 tsp. salt, 1 tbsp. l. hot seasoning for meat, 2 carrots, 2 turnips, 2 sweet peppers, 1 zucchini, 1 ear of corn, 2 cups couscous, 2 cups water, 1 tbsp. l. butter, 0.5 tsp. salt

Wash the beef, dry it and cut into small pieces. Heat oil in a frying pan. Fry the pieces of beef in small portions until golden brown, transfer them to another bowl.

Peel the onion and chop finely. Wash the tomatoes, remove the skin and cut into cubes. Hot peppers wash, cut in half, remove seeds, chop finely.

Place the onion in the pan in which the meat was fried and fry for 10 minutes. Return the meat to the pan along with any juices that have accumulated. Add tomatoes, tomato juice, 1 tsp. salt, black pepper, hot seasoning for meat. Simmer covered over low heat for 30 minutes.

Wash the carrots, turnips and zucchini, peel and cut into cubes. Wash the sweet peppers, cut them in half, remove the seeds and cut them into cubes. Boil the corn, cut off the grains.

Add carrots, turnips and peppers to the pan with the meat. Stir and cook covered for 20 minutes. Add zucchini and corn and cook for another 15 minutes.

To boil water. Add butter and the remaining salt. Add couscous, cover with a lid and let sit for 5 minutes.

Place couscous on a plate. Place beef and vegetables on top.

This National dish peoples North Africa It is prepared from couscous grains, with a variety of sauces - meat, fish, vegetables, and also with fruits. To cook the cereal, on a special, slightly curved board thin layer pour in wheat flour, then sift the semolina, sprinkle a little water, and then roll the semolina into tiny balls with your hands. The resulting grains are sifted through a sieve so that they are the same size. Now I'm eating couscous instant cooking can be bought in almost all supermarkets. Source: "Gastronomic School".

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Couscous with meat and vegetables

Cooking time: 2 hours Servings: 4

Couscous is not the most common dish in Italy; it is more popular in the south than in the north. This is also explained by the fact that couscous is a dish of Arab origin, and the south of Italy was under Arab rule for a long time.

Most often you can find couscous in the form of a salad with fresh vegetables, couscous goes well with lamb and chicken meat, on the coast it is also prepared with seafood.

The process of preparing couscous is quite labor-intensive and it takes a very long time to cook, but we will use a “semi-finished product”, which has long been common in our stores.

When preparing, you must read the instructions on the package; sometimes they may differ, depending on the manufacturer. But the essence, as a rule, comes down to the fact that couscous grains are poured with boiling water, covered with a lid and left to swell.

Of course, for our recipe we will take couscous in the form of a semi-finished product, as it is sold in stores. And for dressing we need cabbage, onions, carrots and chickpeas or beans. You can use any meat you wish. I took veal, but it can be beef, chicken, or lamb, in general, whichever you prefer.

Cooking times will vary depending on the meat chosen. I also used ready-made, canned chickpeas, or you need to pre-soak them and then boil them until tender.

If it is difficult to find couscous in stores, then try making this dish with bulgur, following the recipe below.

And for my subscribers I have prepared a bonus recipe for a very interesting, non-sweet strudel. Great as a hot snack! As usual, you will receive the recipe by email, just in case, check your spam folder, sometimes letters can end up there too. And here is the photo:

So, the recipe couscous with vegetables and meat:

Ingredients:

300 gr. couscous;
200 gr. cabbage;
100 -150 gr. chickpeas (ready boiled or canned);
300 gr. meat (I have veal, you can take beef, chicken, lamb);
1 onion;
1 carrot;
vegetable (olive) oil;
salt and pepper to taste.

Cooking couscous with meat and vegetables

Wash the meat, dry it and cut into pieces. Heat a little olive oil in a saucepan and lay out the pieces of meat. Fry over high heat, stirring constantly. Salt and pepper.

If desired, you can add a little dry white wine and evaporate it, stirring constantly.

When did the meat become golden color pour in half a glass hot water, close the lid and simmer over low heat for 50 minutes or an hour until cooked.

Wash the cabbage and chop it into thin strips, then fry it in another frying pan with a small amount of olive oil. Don't forget to add salt. If necessary, you can add a little water.

The cabbage should remain a little tough, “al dente”. But, if you prefer, then simmer it until fully cooked.

We also clean the carrots and onions, wash them and cut them into cubes. When the meat is almost ready and there is no liquid left in it, add chopped onions and carrots. Cover with casserole and simmer for a few more minutes. Don't forget to stir from time to time.

While the meat and vegetables are stewing, prepare the couscous according to the instructions on the package. I first fried it a little in a saucepan with a couple of tablespoons of olive oil, and then poured the required amount of salted boiling water.

Covered with a lid and left for a few minutes. Then I mashed the couscous with a fork. If desired, you can add a little butter.

Now all we have to do is connect everything together. In a saucepan with meat and vegetables, add cabbage and chickpeas, which we prepared in advance or took canned.

The chickpeas must first be drained of the liquid in which they were cooked.

Mix everything thoroughly and add the prepared couscous, mashed with a fork. Let's taste for salt. Keep it on the fire for a couple more minutes, stirring.

So, our couscous with vegetables and meat is ready. The recipe is very simple and the dish turns out very tasty and quite balanced in terms of nutritional value. I liked this presentation of couscous even more than in a salad!

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Comments on the post “Couscous with meat and vegetables”

Yes, Violeta, the master’s work is afraid. I don’t even know if we have couscous and chickpeas on sale, because I didn’t even pay attention to such things. And you also scare with words like couscous “semi-finished product”)))

I haven’t tried couscous yet, it’s not widely sold in our stores, I’ll look for it.

We are also having trouble with couscous, I order it for my sister, she brings it to me when she comes to visit. I haven’t cooked couscous with vegetables and meat yet, I’ll definitely make it. Thank you.

I love the consistency of the couscous and the color is very pretty. It’s also quite difficult to find it here, but since couscous is a specially processed wheat grain, most likely it can be replaced with bulgur or simple ground wheat grain - it is found on sale much more often.

Overall, I really liked the idea of couscous with vegetables and meat – it’s absolutely delicious :)!

Maria, thanks for the tip! I took note and have already updated the article. In our country, bulgur is much more difficult to find than couscous.

Couscous is a new grain for me in cooking, but in general it is similar to millet. I haven't seen it in stores yet.

Oh, how hungry I am! Loved your couscous with vegetables! I've never cooked it. Of course, you can buy everything here, couscous and bulgur, it’s just a matter of getting ready.

And with a bonus I guessed right, only today I thought of finding a recipe for thin dough for strudel. However, the newsletter has not yet arrived and is not in spam. Something is slowing down Smartresponder.

I had to try couscous in Morocco, a very worthy dish both in taste and in appearance.

Galya, look again! You probably just looked before I had time to send it.

But there won’t be a dough recipe there. And I wrote the recipe for thin stretch dough for strudel in a strudel with apples. It's not sweet, check it out if you like it http://italianskoemenu.ru/retsept-shtrudelya-s-yablokami/

Wow, this is a dish, I’ve never even heard the name of this, it seems to me that it’s not at all easy to prepare, but I’m sure it’s very tasty! It looks somehow delicious!

In the photo it looks like pilaf! I'll have to make this couscous!

“Semi-finished” couscous is not scary! It's useful and convenient. Five minutes and it’s ready, since in the original it is steamed for at least two hours, and even in a special container, it’s better to have a semi-finished product!

In Morocco it is probably as popular as spaghetti in Italy! A national dish!

Great recipe! Dishes with couscous are very tasty, and most importantly, couscous is prepared quickly! Thank you!

I just recently discovered couscous and chickpeas, all the recipes are just an experiment so far, but not a single one has failed me in terms of taste.

And here it is easier to find bulgur. I’ve been trying to find couscous in stores for a long time now. I saw such a multi-colored one in the pictures. As soon as I find it, I’ll definitely cook it.

We have no problems purchasing couscous, but somehow I’ve never cooked it. I will use your excellent recipe and finally appreciate its taste.

A delicious recipe for couscous with meat, I have to try it, maybe my men will appreciate it.

wonderful recipe, especially if you take semi-finished couscous, you can cook it quickly

Yes, yes, I already realized it, I saw that there is no recipe for the dough. I'll take a look at the apple strudel. While baking plans have changed.

And thanks for the bonus recipe! I haven’t made a strudel like this yet either. I'll try.

I prepared couscous with chicken, tomatoes and peppers, but I haven’t tried it with cabbage. Interesting recipe I'll experiment.

I’ve never cooked couscous with meat and vegetables before! I will definitely cook! Delicious, and even with cabbage!

We prepared this dish. Delicious! Only they didn’t add cabbage either. Next time, we will definitely try to make it according to your recipe! Thanks a lot! Tweet.

I've never seen a recipe like this before, I liked it. I think it will be very tasty with lamb.

I’ve always wanted to try couscous, but how do you choose it in the store, what should it be like?

It would be just wonderful with lamb! I think it would be perfect combination, provided you like lamb.

We sell it in packs of 250 and 500 grams. Carton boxes about the same as for rice. Perhaps you may have a slightly different type of packaging. Depends on the manufacturer.

In our country, couscous is sold next to pasta and rice. It looks like millet.

It’s very tasty and appetizing to look at, but it seems to me that it’s not so easy to prepare. Thank you

Violeta, in Russia nutritionists often refer to the authority of Mediterranean diet dishes as a diet for long-livers and helps prevent atherosclerosis and hypertension. Are the recipes you offer, including couscous, dishes of this diet?

I love couscous, casserole, so 4 liters. Mmmm. very tasty, whoever hasn’t tried it yet, don’t even doubt it.

Couscous and bulgur are Mediterranean grains, they are also popular in the countries of the Middle East; these grains are made from wheat, in Lately began to gain popularity in our country. Even here in Transbaikalia, bulgur has appeared on sale, where this grain is produced, I don’t know, but it is packaged in Moscow.

We have already tried to prepare several dishes from bulgur, it tastes like wheat groats.

But we’re not familiar with couscous yet, but it’s not difficult to guess its taste, because it’s made from semolina.) Cereals are undoubtedly very healthy, you can prepare dietary dishes from them.

Thank you Violeta for the recipe for couscous with vegetables, I’ll try to cook this dish with bulgur.

Alexey, the Mediterranean diet has earned recognition not only in Russia; it’s not for nothing that it was declared a UNESCO heritage site. The recipes I offer (with the rare exception of some desserts) all belong to Italian cuisine.

From the original source, so to speak. Couscous is no exception. This dish comes from Sicily. Complex carbohydrates (couscous is made from durum wheat), proteins (best in our case, veal, chicken, lamb), plus fiber from vegetables. And of course, olive oil. In reasonable doses.

This is a completely balanced dish. It’s just that the Mediterranean diet is different from a separate diet. However, it is considered very useful. Fried potatoes are not included in the Mediterranean diet, but baked fish and potatoes are. (For example)

Violeta, thank you for your response and detailed explanation of my interest in the Mediterranean diet.

The word couscous is familiar, I know that the dish is oriental, but here is the recipe - Couscous with meat and vegetables, I had to read it for the first time and it turns out everything is very simple, I need to try it and look for this couscous in the store.

The recipe is interesting, but I don’t know what couscous is, they don’t sell it in our stores.

I tried couscous for the first time when I went on vacation to Turkey. It was a long time ago. But now I love to eat this porridge. But somehow I can’t cook it. I still can’t figure out where I can buy this cereal. Well, don’t bring it from abroad!

In Saratov, I saw her quite often, especially in large supermarkets, in the section with rice and cereals and pasta. They are usually sold in boxes of 500 grams. and 1 kg. It’s definitely not worth bringing from abroad

In my city there is both couscous and bulgur, they are on the shelves in the supermarket. But I have never tried it myself. Scary, probably. The cereal is unfamiliar.

I'm becoming a big fan of couscous. I buy it more and more often and cook it more and more often.

italianskoemenu.ru

Couscous with meat and vegetables

Couscous has almost no taste of its own; it is soft, weakly expressed, and therefore goes well with any sauce, with any meat. When combined with the sauce, it is completely saturated with its flavor colors. Plus, couscous cooks very quickly, literally pouring boiling water over it. Therefore, couscous is a very quick and tasty way to have dinner, so be sure to try it couscous with meat and vegetables.

Pork – 300 grams

Zucchini – 1 large (about 300 grams)

Carrots – 1 medium

Couscous – 2/3 cup (250 ml glass)

Couscous with meat and vegetables recipe

Cut the pork into small pieces, literally into one couscous)))).

Fry the meat in a small amount of vegetable oil until cooked.

Peel the carrots and cut into strips, or, as I do, into slices. I cut into slices using a potato peeler.

Add to meat.

Cut the zucchini the same way

and add to the meat. If the zucchini is young, then the seed center will also work - in young vegetables it is tender.

Pour boiling water over the couscous - for 2/3 cup of couscous you need 1 cup of water.

As soon as the vegetables are ready, add the brewed couscous, mix with the meat and vegetables, and keep for a short time on low heat.

and serve immediately.

eda-bez-tryda.ru

Couscous with meat

Couscous with meat, prepared according to the recipe from our website, will captivate you and your household with its rich taste, appetizing aroma and beautiful sunny appearance. Preparing couscous with meat is not at all difficult and from quite accessible ingredients. At the same time, it is so aromatic and tasty that your household will definitely appreciate it.

Cooking time: 1 hour
Cuisine: Moroccan cuisine
Main ingredient: couscous
Generic name: couscous
Participation in the competition: Culinary competition “Color the recipe with healthy sea salt”

List of ingredients

chicken meat - 400 g
onions - 1 pc.
carrots - 1 pc.
zucchini - 200 g
tomato paste - 2 tbsp. spoons
sugar - 1 teaspoon
sour cream - 1 tbsp. spoon
green beans (frozen) - 100 g
butter - 50 g
bay leaf - 1 pc.
parsley - to taste
salt - to taste
olive oil - for frying

Cooking method

Wash, clean and dry the meat. Cut into equal, small cubes. The original stated pork. But I had chicken broth ready for couscous, so I thought it appropriate to use chicken fillet.

Peel the onion and cut into cubes. Also peel, wash and cut the carrots into thin strips.

Wash the zucchini, remove the seeds if they are large and cut into pieces. Fry separately with the addition of oil until a crust appears.

Fry the meat until cooked and golden brown in a deep saucepan or cauldron.

Heat in a frying pan vegetable oil. Add the onion and fry it until golden hue. Add carrots and fry for about 2 minutes.

Add all the fried vegetables to the meat.

Post tomato paste and sugar. Stir and simmer for about 3-5 minutes. Add water to lightly cover the vegetables and simmer until the meat is cooked.

Meanwhile, prepare the couscous. Place the cereal in a saucepan and add boiling water or broth according to the instructions. Usually these are 1:1 proportions. If you pour boiling water over the cereal, add butter and salt. Stir and simmer over low heat for about 30 seconds. Cover with a lid, turn off the stove and leave for three minutes.

Then loosen it several times after a short period of time and place it in a heap on a large dish. Make a hole on top and place the meat stewed with vegetables into it.

food.ua

couscous recipe with meat

Today I decided to cook couscous with meat for lunch. In general, I really love couscous, both sweet and salty. In its sweet form, I usually prepare it with milk for breakfast or dinner. Couscous can be prepared simply with vegetables and vegetable broth. With meat, couscous turns out very tasty and satisfying. I added beef and chicken. Vegetables are only carrots and onions, but you can also add peas or red Bell pepper. Couscous can be called porridge, since it is still wheat. This couscous grain is very popular in North African countries. In Morocco, almost everyone eats couscous every day. Millet porridge with potatoes can also be good option for lunch. Try also mushrooms fried with onions in white sauce. And as a side dish, millet porridge with chicken in a slow cooker.

Couscous with meat

Calories per serving: 240 kcal

To prepare couscous with meat, you will need:

chicken fillet – 200 g

salt, ground black pepper - to taste

sunflower oil – 50 ml

1. Cut the meat into small pieces and rinse.

2. Heat vegetable oil in a cauldron and fry the meat over high heat, stirring, for about 5 minutes.

3. Peel the onion and cut into cubes or strips.

4. Add the onion to the meat and simmer over medium heat for another 15 minutes, making sure it doesn’t burn.

5. Peel the carrots and cut into small pieces.

6. Add carrots to the meat and onions, mix and simmer for 10 minutes.

7. When the meat is half cooked, chop the chicken fillet and add to the cauldron.

8. Add salt.

Today I want to offer you a recipe for a simple and quick to prepare Moroccan dish of couscous with stewed beef and vegetables. An amazing combination of various spices gives this dish an unforgettable taste that is difficult to describe in words, a beautiful golden color and a delicate aroma.

Ingredients for 2 servings:

— couscous — 50g;
- beef - 300 g;
- tomatoes - 2 pcs. (large);
— onions — 1 pc.;
- garlic - 2 cloves;
- dried ginger - 0.5 tsp;
- zira - 0.5 tsp;
- ground cinnamon - 0.5 tsp;
- turmeric - 0.5 tsp;
- olive oil (refined or unrefined) - 3 tbsp. l.;
- black pepper - to taste;
- salt - to taste.

Preparation:

1. Cut the meat into small pieces, removing the white streaks. Fry the meat pieces in a preheated frying pan for 5 minutes, adding olive oil. Onion finely chop and add it to the meat. Fry the meat and onions for another 5 minutes over medium heat. Pour a glass of water into the pan, cover with a lid and simmer the meat over low heat until the water boils away. Taste the meat: if it is a little tough, add water and simmer a little more.

Advice: choose young beef or veal: such meat will be soft without prolonged stewing.

2. Peel the tomatoes and cut into small pieces. Transfer the tomatoes to the frying pan, reduce the heat, cover with a lid and simmer the meat and vegetables for 10 minutes.

3. Now it’s the turn of the spices. Add cumin, dried ginger, cinnamon, turmeric, chopped garlic, pepper and salt to the meat. Mix the spices with the meat and vegetables, simmer for another 1 minute, turn off the heat and let the cooked meat sit for 10-20 minutes.

4. Pour the dry couscous into a deep plate and pour boiling water at the rate of 1 to 2 (or according to the instructions on the package), wait 5 minutes until the cereal absorbs the water, add a little salt and pepper, stir.

Olive - 3 tbsp.,

lamb (ham) - 2 kg

spices (Moroccan or any to your taste) – 2 tbsp.,

onion(red) - 2 pcs.,

carrot(medium) – 3 pcs.,

celery- 2 stems,

garlic(chopped) – 1 tbsp,

bouillon(chicken) - 1 liter,

dried apricots– 100 g,

almond(peeled and fried) - 100 gr.,

pomegranate(grains) - 100 gr.

To prepare couscous:

olive oil - 30 ml,
onion (red) – 1 pc.,
garlic (chopped) - 1 tsp,
ground cinnamon - a pinch,
couscous (middle fraction) – 375 ml,
boiling water – 375 ml,
salt and pepper
pomegranate (seeds) - 5 tbsp.,
ground coriander – 2 – 4 tbsp.

Prepare couscous with meat like this:

Cooking lamb:

In big frying pan Heat the oil and fry the ham over high heat until it is covered with a fragrant brown crispy crust.
Then remove the meat from the heat, let it cool slightly and rub the spices and salt into the ham.
Cleaning vegetables, cut the onion, carrots and celery into arbitrary pieces. Chop garlic and dried apricots. Remove the skin from the almonds (you can read how to do this in the recipe “ginger cookie with almonds”, which is located ) and also chop or leave as is.
Transfer the lamb to a bowl or roasting pan. And in a frying pan, in the remaining fat, fry garlic, onions, carrots and celery over medium heat for about 5 minutes. Add the fried vegetables to the lamb in the roasting pan. Fill with chicken broth (recipe for making a delicious chicken broth you can read) meat with vegetables, wrap the roasting pan in foil or cover with a tight lid, or better yet, both.
Place the roasting pan in oven, which we heat to 160 - 170 degrees C and simmer the meat there for about 4 hours.
Once the meat is cooked, remove it from the oven and separate meat from the bones (it should fall off on its own), and disassemble it into small pieces, be careful and do not start cutting the meat immediately after removing the meat from the oven, let it cool a little.
Once the meat is disassembled, return it to the roasting pan and add apricots, almonds and pomegranate seeds. Put the roasting pan back in the oven and heat at a temperature of 160 - 170 degrees C for about 7 - 8 minutes

Preparing couscous:

You can cook couscous according to the recipe indicated on the package or according to my recipe.
So, peel the onions and garlic and chop them finely. Heat the olive oil in a deep frying pan or saucepan and fry the onion and garlic in it over low heat for 3 - 4 minutes until they become soft. Then add cinnamon and continue to fry for another 1 - 2 minutes. Then add couscous and mix everything well and thoroughly.
Remove the pan from the heat and pour boiling water. Cover with a lid, wrap in something warm and wait 5 - 10 minutes, depending on the type of couscous.
As soon as you understand that the couscous is ready, add pomegranate seeds and ground coriander to it and mix thoroughly with a fork.
Now all the components "Moroccan Night" ready and can be combined into one dish.
Couscous with meat ready. In the original African cuisine, couscous is placed in the center of a large dish, and pieces of lamb are laid out around the circumference. You may or may not adhere to this rule. Personally I prefer to mix everything meat with couscous and serve as a single dish.

Couscous is a very convenient grain for modern housewives who don’t have much time to cook. Couscous cooks quickly and can be used as a salad, a side dish, or even a main dish, as it goes well with many foods.

Today we will cook couscous with meat and vegetables. I like to use beef as a meat component, you can take young veal, and for vegetables I usually take those that I have in the refrigerator or are simply seasonal.

Let's prepare ingredients for making couscous with meat and vegetables.

Place the couscous in a saucepan or bowl. Pour 200 ml of boiling water and add 2 pinches of salt. Cover the saucepan with a lid, and the bowl with a small saucer and wrap it with a towel. We need the couscous to steam, this will take 15 minutes.

Cut the beef or veal into very thin slices.

Heat vegetable oil in a frying pan and fry the beef for 3 minutes on each side.

After this, pour soy sauce into the pan.

Add balsamic cream or balsamic vinegar to the meat and cook for 10-15 minutes, covered. There is no need to salt the meat because soy sauce is salty.

Let's prepare the vegetables. Cut carrots and zucchini into cubes, onions into quarters, bell pepper- with straws.

First add onions and carrots to the meat in the pan, fry them together with the meat for 3-4 minutes.

Then add zucchini and bell pepper. Simmer the meat and vegetables for another 10-15 minutes.

Fluff the finished couscous with a fork.

Place the couscous in the center of the serving plate and arrange the meat and vegetables around it.

Serve hot couscous with meat and vegetables.

Bon appetit!

Just a dozen years ago, in order to taste unknown overseas food, you had to go to a country where the dish is traditional. Today, couscous, quinoa, chickpeas, mung bean, amaranth and other outlandish names are not bourgeois food for us, but ordinary food. Thanks to the zodiacs, Instagrammers and large retail chains - any of the super cool porridges can be bought, cooked at home and photographed to the envy of your followers.

Let's figure out how to cook (and cook!) couscous with vegetables and beef. And who likes lighter meat, with ease, turkey, or generally says to animal protein “Get out!”

Let's start with the fact that couscous is just wheat grain that came to us from the countries of the East. It is popular in Algeria, Tunisia, Morocco, Israel, and it was from the Maghreb states that it leaked into modern kitchens Europe - it is clear for what reasons.

Previously, housewives prepared couscous from semolina by hand. Mixed with flour and water until grains form required size, dried, steamed in a special container.

It looked like this:

Today, cereals are produced in factories and factories, cooked in a slow cooker or simply poured with boiling water. A century ago, this required a couscous cooker.

Here is such a huge crap called “borma”:

Whether this is good or bad is difficult to say, but to taste it, you must, of course, pack your suitcase and go to the small villages around Rabat. Or to the nearest supermarket. But it’s better to go to Israel :)

Couscous is served as a side dish with different types boiled vegetables, the broth in which they bubbled (turmeric rules) and meat. Pumpkin, carrots, eggplant are the most common variations.

However, who said that you can’t experiment with couscous? On its basis, fillings and even desserts, especially vegetarian ones, are instantly created - Jerusalem kodafa, for example. This is a kind of porridge-casserole made from couscous, cottage cheese, honey and nuts.

What does classic couscous with vegetables look like:

Benefits from “Pate”: Just think, another mess, you say. Not just another, but a healthy one: it is nutritious, easily digestible, and belongs to the category of slow carbohydrates. This means that couscous gradually increases the glucose level in your unfortunate body, dreaming of a burger and chocolate, and prevents diabetes.

Cereals contain a lot of potassium (a plus in the karma of water balance), fights bad cholesterol and, thanks to vitamin A, slows down the aging process. In general, it takes a long time to describe her goodies, start cooking already, you will be young and beautiful.

How to cook couscous at home

Easy and simple: the most common cereals on sale are cereals that do not require cooking. This does not in any way affect its qualities, as is the case with oatmeal. You just pour it in required amount pour boiling water into a saucepan or deep vessel so that the liquid covers two fingers. Don't mix. Cover with a lid and wait 5 minutes. Then you loosen it with a fork or with your hands greased with olive oil (sunflower oil will also work) oil. All. Super cook.

Cooking couscous in a slow cooker or double boiler makes sense if similar recommendation indicated on the packaging. In general, first read what the manufacturer advised and do it.

How to cook couscous with vegetables - recipe with step-by-step photos for 2 servings

You will need the actual couscous. Here is a package weighing 350 g. To please yourself and someone close to you, take half.

You can, of course, get very confused with the separate preparation of vegetables and meat, but since I am a lover of everything quick and tasty, I prefer to combine processes.

It’s the same story with vegetables - use those in the recipe, or those that are in the refrigerator, with the exception of potatoes, of course 😉 .

So, the ingredients for 2 servings:

175 g couscous
Half an eggplant
Half a zucchini
200 g pumpkin
Bulb
3 large cloves of garlic
200 g beef pulp
A third of a bunch of cilantro

Spices:

A third of a tsp. turmeric
A third of a tsp. cumina (great and mighty cumin)
Black pepper to taste
Salt to taste
1 tbsp. l. olive oil

How to cook couscous with vegetables - step by step instructions

Step 1:

Pour boiling water over the porridge, as I wrote in the section above, add salt, and set aside. You can do this in reverse order when the vegetables are ready.

Step 2:

Salt the meat, season with spices and fry on both sides until golden brown. olive oil. If there are large enough layers of fat on it, lightly coat the pan.

Interesting from “Pate”: In super stores they sell oil in cylinders - just spray the bottom. This way you save product and protect your body from excess fat.

Step 3:

After five minutes, add halved garlic cloves and finely chopped onion to the meat. We simmer for the same amount.