Couscous with minced meat. Couscous with pork and vegetables. To prepare couscous

Some of the traditional and simplest dishes of other countries are still considered exotic for us, although it is possible to purchase the ingredients for their recipe. Such a dish can be called couscous - a traditional Moroccan grain, which is prepared not only as a side dish, but also added to soups and salads.

Recipe for spicy couscous as a side dish

Ingredients for 6 servings:

• couscous - 2 cups;
• salt;
• fresh Italian parsley leaves - 0.25 cups (10 g), roughly chopped;
• fresh tarragon and preserved lemons - 2 tbsp. spoons, finely chop;
• chopped almonds - 2 tbsp. spoons, fry;
• ground cumin – 1 teaspoon.

Step-by-step preparation:

1. In a small saucepan over medium heat, add 1.5 cups (375 ml) water and 0.5 teaspoon salt. When the water boils, remove from heat and add couscous; according to the chosen recipe, it cooks very quickly. Cover and let sit until fully cooked, 10 minutes.
2. Place remaining ingredients in a large bowl and mix gently. Serve warm on its own or with a main course.

How to make vegetarian couscous with vegetables

Ingredients:

• 400 g couscous;
• a small jar of tomato pulp;
• 4 carrots;
• 4 turnips;
• 2 zucchini;
• leek;
• 3 onions onions;
• 5 cloves of garlic;
• 2 tomatoes;
• celery sprig;
• a bunch of parsley;
• 1 tsp. paprika;
• 1 tsp. ginger;
• 1 tsp. ground sweet pepper;
• 1 tsp. cinnamon;
• 3 pcs. cloves (spice);
• 100 g raisins;
• 3 tbsp. l. olive oil.

Cooking method:

1. Peel and rinse all the vegetables indicated in the recipe. Cut into cubes, strips or circles. Fry the onions in olive oil in a wide, low saucepan. Add tomatoes. Simmer until cooked through for 5 minutes, then combine with the other vegetables and raisins. Simmer for 5 minutes, then cover with water. Add ginger, cinnamon, cloves, celery, and salt. Bring to a boil and cook the vegetable mixture for couscous for 20 minutes over low heat. Check regularly for readiness.
2. Prepare the sauce separately; it will perfectly highlight the taste of couscous: combine the tomato pulp with vegetable broth (1 liter). Pass the garlic through a garlic squeezer and add to the broth along with ground bell pepper and paprika. Cook for 15 minutes from the moment it boils.
3. Pour water into a saucepan (1 cup of water per 1 cup of couscous, unless otherwise specified in the recipe on the package), add salt and bring to a boil. Dip the cereal into it and turn off the heat. Cover the pan with a lid and let stand for 20 minutes (for swelling).
4. Mix the resulting couscous with the vegetables, stirring evenly. Serve the dish garnished with parsley and seasoned with hot sauce.

Couscous - recipe with meat

Ingredients:

• 225 g couscous;
• liter of boiling water;
• 1 teaspoon olive oil;
• 400 g skinless, boneless chicken (cut into cubes);
• yellow bell pepper (remove seeds and cut into rings);
• 2 large zucchini (cut into thick slices);
• small green chilies (cut into thin rings) or 1 teaspoon chili sauce;
• large tomato (cut into cubes);
• 425 g canned chickpeas (drain off liquid);
• salt and ground black pepper;
• sprigs of cilantro or parsley for garnish.

Cooking steps:

1. Place the couscous in a large bowl and cover with boiling water. Cover and leave for 30 minutes.
2. Heat the oil in a large non-stick frying pan and quickly brown the meat. Reduce heat and add all the vegetables prepared according to the recipe. Stirring constantly, bring until cooked, season with salt, pepper and spices, cover with a lid and leave to cook for a few minutes.
3. Transfer the prepared vegetables and meat to the couscous and mix thoroughly with a wooden spatula. Serve sprinkled with herbs as a separate dish.

Video with a recipe for making simple couscous

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 the meat has acquired a 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 pan 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!

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 in a frying pan vegetable oil 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!

Couscous with pork and vegetables is great option for a hearty dinner. Considering the fact that couscous does not need to be boiled, but simply poured boiling water over it, the whole essence of cooking comes down to frying pieces of pork. You should not take too fatty meat; on the contrary, it is better to use lean meat, and if it turns out dry, add a piece of butter. In addition to carrots and onions, you can add sweet peppers, green beans, mushrooms, celery, any spices and herbs. Before serving, be sure to sprinkle the dish with chopped fresh herbs - it turns out even tastier and more aromatic.

Ingredients

• 300 g pork
• 1 onion
• 1 carrot
• 2 tbsp. l. vegetable oil
• 200 g couscous
• 400 ml water
• 1.5 tsp. salt
• spices to taste
• fresh herbs before serving

Preparation

1. Wash the lean pork flesh and dry it with a towel, trim off excess fat and film. Cut the pork into pieces average size, 3-4 cm on each side.

2. Heat the frying oil in a frying pan and add the pork pieces. Fry for 5-7 minutes over high heat until golden brown.

3. While the meat is roasting, prepare the vegetables. Carrots and onions need to be peeled, then cut into small cubes. If you want the carrots to be chopped more finely, grate them on a coarse grater.

4. Place the chopped vegetables in a frying pan and stir, simmer over low heat for another 7-10 minutes.

5. While the meat and vegetables are stewing, pour the dry couscous into a saucepan and pour boiling water over it.

6. Cover the pan with a lid and let it brew - literally in 5-7 minutes the cereal will swell and all the water will be absorbed.

• Couscous grains - 1 cup
• Lamb - 600 g.
• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Pumpkin - 150 g.
• Zucchini (turnip) - 150 g.
• Onions - 2 pcs.
• Tomato paste - 2 tbsp. l.
• Olive oil – 3 tbsp. l.
• Cinnamon - a pinch
• Ground coriander and cumin - 1 tsp each.
• Salt, pepper - to taste.

Cooking method

• Step 1 Wash the meat, dry it, cut it in large pieces, salt, pepper, sprinkle with coriander and cumin.
• Step 2 Peel and finely chop 1 onion.
• Step 3 Heat 4 tbsp in a saucepan. l. oil and fry the onion and meat for 10 minutes.
• Step 4 Add tomato paste, pour in 1 liter of water and cook over medium heat for another 5 minutes.
• Step 5 Then transfer the contents of the saucepan into a large refractory dish with a lid and place in an oven preheated to 180 degrees for 1 hour.
• Step 6 Peel the vegetables, cut the carrots and zucchini into lengthwise pieces, coarsely chop the potatoes and pumpkin, and pepper into slices.
• Step 7 Place carrots, onions and potatoes in the form with meat, cook for 15 minutes.
• Step 8 Then add pumpkin pieces, zucchini and bell peppers. Cook for another 20 minutes.
• Step 9 Shortly before finishing, cook the cereal according to the instructions on the package.
• Step 10 Pour the couscous with 2-3 tablespoons of the broth formed when stewing meat and vegetables, and 1 tbsp. l. oils; sprinkle with cinnamon and mix well.
• Step 11 Place the couscous in a deep dish, place pieces of meat on top, vegetables on the sides. Serve hot.