My version of a quick, non-traditional, non-authentic couscous stew. I’m super eager to learn the authentic one!
Couscous Stew
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
My version of a quick, non-traditional, non-authentic couscous stew. I’m super eager to learn the authentic one!
Ingredients
- 1 leek, chopped
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 large potato, cubed
- 2 carrots cut into rounds
- 1 handful of mushrooms, quartered
- 4 small zucchini, sliced
- 1 can of chickpeas, drained
- 1/2 cup tomato purée (passata)
- Cooking oil of choice
Spices
- 1 tsp cumin
- 1/2 dried coriander
- 1 tsp dried oregano
- 1/2 tsp ginger powder
- 1 tsp cinnamon powder
- 1 tsp dried paprika
- 1/2 tsp piment d’espelette
- 1/4 tsp chili (optional)
- Salt Pepper
- 500g beef fillet, cubed (or meat of choice)
- 2 cups of dried couscous grains, cooked in a couscoussiere (steamer) or as per packet instructions
Method
- 1)
In a large heavy-based pot, start by sautéing the onions and the leaks.
- 2)
Next add the garlic and sauté until fragrant.
- 3)
Add the meat cubes and the spice mix, stir to combine.
- 4)
Make sure the meat is coated with the spices.
- 5)
Let it cook, uncovered, until the meat is browned.
- 6)
Next add the veggies, add more spices if desired, and mix everything together.
- 7)
Add the tomato purée (or tomato paste) add some water bring to a simmer and then cover and let it simmer gently until everything is cooked and it’s nice and thick.
- 8)
Add the chickpeas summer for another five minutes check the seasoning and it’s ready to serve.