Meat with Couscous
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat (beef or lamb)
- 2 onion (s), chopped
- 2 clove (s) garlic, chopped
- 1 teaspoon harissa paste
- 0.5 teaspoon ½ ground cumin
- 1 large zucchini, (or other vegetable), diced
- 1 can tomato (s), or tomato pieces
- 1 tablespoon tomato paste
- 1 cup water, hot
- 1 teaspoon, leveled salt
- pepper
- Clarified butter, or oil
- 250 g couscous, instant, as a side dish
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in a pan until crispy. Add onions and garlic and continue frying. Add salt, pepper and zucchini (or other vegetables) cut into cubes, fry. Mix canned tomatoes with 1 teaspoon harissa paste and tomato paste. Pour over and simmer for about 10-15 minutes. Add up to 1 cup of hot water. It shouldn`t burn, but shouldn`t become too runny. After 5 minutes add the cumin. Put the lid on and let it simmer.
- Prepare the instant couscous according to the instructions on the package, this takes about 10-15 minutes (according to the package: 250 g couscous for 3-4 people - corresponds to 1/2 package).
- Tips: If you lack the usual flavor base: add 1/2 teaspoon of granulated broth.
- Harissa paste is a hot chili paste. Start with 1 level teaspoon and then try after boiling and add more. The sharpness is a matter of taste, I take 1 heaped teaspoon.
- The meat sauce is easy to warm up or freeze.
- The dry couscous as a side dish softens the heat a little. Once prepared, couscous is difficult to warm up. Better to prepare fresh the next day.
- Very simple recipe, looks similar to thick Bolognese sauce, but tastes completely different and can easily be adjusted in terms of heat (then bring to the boil again). Alternatively, after adding all the ingredients, you can divide the minced meat sauce into two pots and sharpen it differently. Be a little brave in a calm atmosphere - tastes great.
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