Casserole with Minced Meat and Couscous

by Editorial Staff

Recipe for an unusual casserole with couscous, ground beef, and egg and milk sauce! Steamed couscous is a tender, soft and airy porridge, and as a base for a casserole – a very successful and unbeaten option. A layer of fried minced meat with onions makes the dish self-sufficient and complete. Very tasty!

Cook: 1 hour

Servings: 4

Ingredients

  • Minced meat (I have beef) – 400 g
  • Couscous – 160 g
  • Bulb onions – 100 g (1 pc.)
  • Eggs – 2 pcs.
  • Milk – 100 ml
  • Salt to taste
  • Ground black pepper – to taste
  • Sunflower oil – 30 ml (2 tablespoons)
  • Water (boiling water) – 280 ml

Directions

  1. Measure out the required amount of couscous and pour it into a bowl. Pour boiling water over the couscous, stir.
  2. Cover the bowl with the couscous with a plate and steam for 5 minutes. Turn on the oven to heat up to 180 degrees.
  3. In the meantime, peel the onion, rinse and cut into small pieces.
  4. Heat sunflower oil in a frying pan, add onion and ground beef.
  5. Fry the onion and minced meat over high heat, stirring and breaking the lumps, for about 8 minutes. Season the minced meat with salt and pepper to taste. Remove the pan from the stove.
  6. Form a casserole. Place half the couscous on the bottom of a baking dish (mine is 17×21 cm) and flatten.
  7. Top the couscous with minced meat fried with onions.
  8. Place the remaining couscous in the next layer.
  9. For egg and milk pouring, combine eggs, milk, and a couple of pinches of salt in a bowl.
  10. Whisk the eggs and milk.
  11. Pour the egg and milk mixture over the layers of the casserole.
  12. Cook the casserole in an oven preheated to 180 degrees until golden brown (about 35 minutes). The minced meat and couscous casserole is ready.

Enjoy your meal!

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