BEEF OVER COUSCOUS

Serves 5-6

Recipe from a container of helpfully-labeled “couscous spices,” which smells something like curry powder with a bit more cloves and/or cinnamon. Experiment away.

Vegetable oil

500g cubed beef

1 onion, coarsely diced

4 large carrots, peeled and diced thin

1 butternut squash, diced into 1cm cubes

2-3 Tbsp “Couscous spices”*

2 cups couscous

1 cup raisins (optional)

1 cup sliced almonds (optional)

Harissa (optional)

* Examples:

– 2 Tbsp Ras el Hanout, pinch chili pepper flakes, 1 tsp turmeric

Heat oil in a large skillet or saucepan, on high heat. Add the beef and sear until meat is browned. Add onions and cook for one minute, then add enough water to not-quite-cover the beef. Cover pot with lid, bring to boil, then lower heat and let simmer for at very least one hour, stirring occasionally.

Add carrots and spices to pot and stir. Ten minutes later, add the squash, and stir again.

Around 30-45 minutes later, your vegetables and couscous should be ready.

Around 10 minutes before the veggies are ready, boil about 1½ times as much water as you have couscous. Pour over the couscous, add two pinches of saffron, a drizzle of olive oil, stir, and cover. After 5-10 minutes, fluff the couscous (mix in some harissa, raisins, and/or almonds here, if you are using them), and distribute into bowls.

Serve the meat and veg over the couscous, with yoghurt if desired.

 

BEEF OVER COUSCOUS

Serves 5-6

Recipe from a container of helpfully-labeled “couscous spices,” which smells something like curry powder with a bit more cloves and/or cinnamon. Experiment away.

Vegetable oil

500g cubed beef

1 onion, coarsely diced

4 large carrots, peeled and diced thin

1 butternut squash, diced into 1cm cubes

2-3 Tbsp “Couscous spices”*

2 cups couscous

1 cup raisins (optional)

1 cup sliced almonds (optional)

Harissa (optional)

* Examples:

– 2 Tbsp Ras el Hanout, pinch chili pepper flakes, 1 tsp turmeric

Heat oil in a large skillet or saucepan, on high heat. Add the beef and sear until meat is browned. Add onions and cook for one minute, then add enough water to not-quite-cover the beef. Cover pot with lid, bring to boil, then lower heat and let simmer for at very least one hour, stirring occasionally.

Add carrots and spices to pot and stir. Ten minutes later, add the squash, and stir again.

Around 30-45 minutes later, your vegetables and couscous should be ready.

Around 10 minutes before the veggies are ready, boil about 1½ times as much water as you have couscous. Pour over the couscous, add two pinches of saffron, a drizzle of olive oil, stir, and cover. After 5-10 minutes, fluff the couscous (mix in some harissa, raisins, and/or almonds here, if you are using them), and distribute into bowls.

Serve the meat and veg over the couscous, with yoghurt if desired.