Quick Couscous with Vegetables and Meat
Prep Time
40 minutes
Porties
Serveert 3
Niveau
Easy
Looking for a quick and delicious meal that’s packed with flavor and nutrition? This quick couscous with vegetables and meat is a perfect choice! It combines tender vegetables like zucchini, sweet potato, and carrots with a savory meat mixture, all served on fluffy couscous. The dish is easy to make and bursting with rich spices like ras el hanout, turmeric, and cinnamon, making it a great way to bring North African-inspired flavors to your table.
Ingrediënten
Try to chop the vegetables evenly so they cook at the same time.
Make sure you let the couscous steam in the hot water long enough. This will help it stay grainy and fluffy.
If you find the meat sauce too thin, you can let it thicken further by removing the lid and increasing the heat. Stay nearby to make sure it doesn’t thicken too much.
Taste the sauce before adding raisins and chickpeas. Adjust the salt and spices to taste.
Be careful not to overcook the vegetables. They should still be firm for a good texture.
Make the presentation look nice by spreading the couscous on a large plate, arranging the vegetables artistically around it, and placing the meat in the middle.
Looking for a quick and delicious meal that’s packed with flavor and nutrition? This quick couscous with vegetables and meat is a perfect choice! It combines tender vegetables like zucchini, sweet potato, and carrots with a savory meat mixture, all served on fluffy couscous. The dish is easy to make and bursting with rich spices like ras el hanout, turmeric, and cinnamon, making it a great way to bring North African-inspired flavors to your table.
Stappenplan
1 Peel and roughly chop the zucchini, sweet potato, and carrot. Place the vegetables in a pan filled halfway with water and add a stock cube. Chicken stock cube is my choice, but vegetable stock works just as well. Cook until the vegetables are tender. |
2 Peel and chop the yellow onion. Finely chop the coriander and parsley. |
3 Place the couscous with some salt in a deep bowl. Mix well and add the boiled water. Let it sit for 10-12 minutes. |
4 Heat olive oil in a frying pan over medium heat. Sauté the yellow onion for 4-5 minutes. Add the meat, parsley, coriander, turmeric powder, ras el hanout, garlic powder, black pepper, bay leaves, salt, cinnamon stick, and water. Raise the heat and bring the mixture to a boil. Lower the heat, cover, and simmer for 10 minutes. |
5 Add raisins and chickpeas to the meat mixture. Let it cook for another 10 minutes. If there is too much juice, remove the lid and increase the heat. |
6 Take some of the meat juice (about 70 gr) and add it to the couscous. Mix well until combined. |
7 Distribute the couscous onto a plate and arrange the vegetables around it. Spoon the meat mixture over the center. Bismillah, enjoy this delicious and quick meal. |
