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Vegetable & meat couscous

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 50 minutes
 
Ingredients (serves 2):


Method:

1-In a large pan or couscous pot, mix meat, diced onion, diced tomatoes, chopped herbs, oil and spices. Leave to simmer over a medium heat for 10 minutes.

2-Wash the other vegetables, peel them and chop into four.

3-Add a litre of warm water to the meat mixture, more if you are using more vegetables. Bring to boil and add vegetables.

4-Make you couscous in a large bowl : weight out couscous for two and add a glass of hot water, whilst stirring clockwise. Then add another glass of water, with a little oil in. Cover and wait for all liquid to be absorbed, couscous shuld be light and fluffy once cooked.

5-Arrange the couscous on a large serving platter or bowl, make a small well in the middle for the meat and surround with vegetables and sauce.
Advice: 

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