Siberian couscous with beef is a hearty lunch. Simple recipes for couscous with vegetables and meat. Couscous salad Couscous recipe with meat

Today I decided to cook couscous with meat for lunch. In general, I really love couscous, both sweet and salty. In its sweet form, I usually prepare it with milk for breakfast or dinner. Couscous can be prepared simply with vegetables and vegetable broth. With meat, couscous turns out very tasty and satisfying. I added beef and chicken. The only vegetables are carrots and onions, but you can also add peas or red bell peppers. Couscous can be called porridge, since it is still wheat. This couscous grain is very popular in North African countries. In Morocco, almost everyone eats couscous every day. could also be a good option for lunch. Try again. And for a side dish.

To prepare couscous with meat, you will need:

Beef – 450 g
chicken fillet – 200 g
carrots – 2 pcs.
onion – 1 pc.
couscous – 1.5 tbsp.
water – 3.3 tbsp.
salt, ground black pepper - to taste
sunflower oil – 50 ml

How to cook couscous with meat.

1. Cut the meat into small pieces and rinse.

2. Heat vegetable oil in a cauldron and fry the meat over high heat, stirring, for about 5 minutes.

3. Peel the onion and cut into cubes or strips.

4. Add the onion to the meat and simmer over medium heat for another 15 minutes, making sure it doesn’t burn.

5. Peel the carrots and cut into small pieces.

6. Add carrots to the meat and onions, mix and simmer for 10 minutes.

7. When the meat is half cooked, chop chicken fillet and add to the cauldron.

8. Add salt.

9. Add ground black pepper. You can also add your favorite seasonings, but salt and pepper are enough for me.

10. Mix everything and simmer over low heat under the lid for another 15 minutes. If necessary, add a little oil.

11. Boil water separately. Then pour the couscous into the cauldron with meat and vegetables.

The meat should be soft at this stage.
12. You can add more or less couscous. It will increase approximately 3 times. Depending on the type of cereal itself, a little more or less water is required to steam it.

13. Mix the cereal with the roast.

14. Pour in water. You can add water in parts to see how quickly the cereal steams; if necessary, add more.

15. I filled everything with water so that it covered the contents about 2 cm above, like this.

16. As soon as the couscous is filled with water. You need to quickly mix everything and cover with a lid. Boil over low heat for 1-2 minutes and turn off. Leave to steam under the lid for another 5 minutes.

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 of 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 saucepan 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 grain made from ground wheat grains. It is widely used in Libyan, Algerian and Italian cuisine. It goes well with many products and serves as the basis for preparing hearty and healthy dishes. In today's publication you will find several interesting recipes for couscous with vegetables and meat.

Option with chicken thighs

The dish made using the technology described below contains various vegetables, meat and cereals. Therefore, it turns out to be quite nutritious and can become a complete dinner for a large family. To prepare such a treat, you will need:

• A pair of chicken thighs.
• 225 grams of couscous.
• 400 milliliters of water.
• Large onion.
• Medium carrot.
• 50 grams of butter.
• Ripe juicy tomato.
• Fleshy bell pepper.
• 50 grams of raisins.
• ½ teaspoon each of saffron and ginger.
• Thyme, salt, pepper and vegetable oil.

Despite the abundance of ingredients required, this recipe for couscous with chicken and vegetables is extremely simple. Pour the required amount of water into the pan and bring it to a boil. Immediately after this, add salt, a tablespoon of olive oil and cereal. All this is covered with a lid and left to infuse. After ten minutes, season the finished couscous with butter and mix well.

Washed and chopped chicken is fried with saffron. Add chopped onion, chopped carrots, strips of bell pepper, raisins and tomato pieces to the browned meat. All this is simmered over low heat for ten minutes, and then added salt, seasoned with spices, poured with a small amount of water and simmered until all the ingredients are soft. The finished couscous is placed in portioned plates, chicken meat and vegetables are placed on top and served.

Beef option

This recipe for couscous with meat and vegetables belongs to African cuisine. It involves the use of a large number of different spices. Therefore, the dish prepared using it turns out to be quite spicy. To make a dinner like this, you will need:

• A kilo of beef tenderloin.
• A couple of glasses of couscous.
• 3 ripe tomatoes.
• A glass of tomato juice.
• A pod of hot pepper.
• A couple of glasses of water.
• Ear of corn.
• 2 onions, turnips and carrots.
• A couple of bell peppers.
• Zucchini.
• Vegetable and butter.
• Salt, ground pepper and hot seasoning for meat.

The washed and dried beef is cut into small pieces and fried in vegetable oil. The browned meat is transferred to a clean plate, and chopped onion is placed in its place. As soon as it acquires a golden hue, the pieces of beef are returned to it. Chopped tomatoes are also sent there, tomato juice, salt, ground pepper and hot seasoning. Mix everything well, cover with a lid and simmer for half an hour.

Then add carrots, paprika and turnips to the pan and continue cooking. After twenty minutes, add zucchini and pre-boiled corn to a common bowl. All this is simmered for a quarter of an hour, and then mixed with couscous, prepared in accordance with the recommendations of the cereal manufacturer.

Option with lamb

The recipe below for preparing couscous with meat and vegetables will certainly be appreciated by lovers of hearty and healthy food. The dish made using it has a pleasant taste and light aroma. Plus, it has a fairly presentable appearance, which means it’s not a shame to offer it to unexpected guests. To create such a dish you will need:

• 800 grams of lamb.
• Half a kilo of couscous.
• 200 grams of green beans.
• A pair of ripe tomatoes.
• 150 grams of peas.
• A couple of carrots.
• One zucchini and one sweet pepper.
• 60 milliliters olive oil.
• ¼ teaspoon each of turmeric, cumin, cinnamon and ground coriander.

Washed, chopped and salted meat is combined with spices and vegetable oil and put aside. After half an hour it is fried with the addition of tomatoes. And then the lamb is poured with 150 ml of water and simmered over low heat. After some time, peas and fried vegetables (beans, zucchini and carrots) are placed in a common bowl. All this is simmered for ten minutes, and then mixed with couscous, prepared in accordance with the manufacturer's instructions.

Option with minced meat

This one is simple and quick recipe Couscous with vegetables and meat will be a real boon for working women who are forced to combine housekeeping and an office career. To play it you will need:

• 300 grams of any minced meat.
• 1.5 cups couscous.
• Large carrot.
• 1.5 glasses of water.
• 3 ripe tomatoes.
• Salt, dried basil and ground pepper.

To prepare couscous with vegetables, the recipe for which will surely add to your home collection, pour salted boiling water over the cereal and leave it covered. While it is infusing, you can work on the remaining components. Chopped carrots are sautéed in an oiled frying pan, then mixed with minced meat and fried for fifteen minutes. Then chopped tomatoes, salt and spices are added to a common bowl. All this is briefly simmered over low heat, combined with the finished cereal and served.

Couscous salad with vegetables

The recipe for this dish does not include the use of meat. Therefore, this snack can be safely classified as vegetarian. To prepare it you will need:

• Fresh cucumber.
• 150 grams of couscous.
• A glass of vegetable broth.
• 110 grams of pomegranate seeds.
• A bunch of green onions.
• A tablespoon of olive oil.
• A couple of stems each of cilantro and mint.
• Salt and ground pepper (to taste).

Process description

Let us immediately note that it is advisable to start reproducing this recipe for couscous with vegetables at least a couple of hours before serving. During this time, the salad will have time to brew and will be more aromatic. The cereal is poured into a suitable bowl, poured with hot broth, covered with a lid and left for ten minutes.

Then the steamed couscous is combined with slices of cucumber, chopped herbs, chopped onion and pomegranate seeds. Add salt, pepper and olive oil. The fully prepared salad is carefully mixed and served.

• 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 into large pieces, salt and 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.

Olive - 3 tbsp.,

To prepare couscous:

• olive oil - 30 ml,
• onion (red) – 1 pc.,
• garlic (chopped) - 1 tsp,
• ground cinnamon - a pinch,
• couscous (middle fraction) – 375 ml,
• boiling water – 375 ml,
• salt and pepper
• pomegranate (seeds) - 5 tbsp.,
• ground coriander – 2 – 4 tbsp.

Prepare couscous with meat like this:

Cooking lamb:

1. In big frying pan Heat the oil and fry the ham over high heat until it is covered with a fragrant brown crispy crust.
2. Then remove the meat from the heat, let it cool slightly and rub the spices and salt into the ham.
3. Cleaning vegetables, cut the onion, carrots and celery into arbitrary pieces. Chop garlic and dried apricots. Remove the skin from the almonds (you can read how to do this in the recipe “ginger cookie with almonds”, which is located ) and also chop or leave as is.
4. Transfer the lamb to a bowl or roasting pan. And in a frying pan, in the remaining fat, fry garlic, onions, carrots and celery over medium heat for about 5 minutes. Add the fried vegetables to the lamb in the roasting pan. Pour chicken broth (you can read the recipe for making delicious chicken broth) over the meat and vegetables, wrap the roasting pan in foil or cover with a tight lid, or better yet, both.
5. Place the roasting pan in oven, which we heat to 160 - 170 degrees C and simmer the meat there for about 4 hours.
6. Once the meat is cooked, remove it from the oven and separate meat from the bones (it should fall off on its own), and disassemble it into small pieces, be careful and do not start cutting the meat immediately after removing the meat from the oven, let it cool a little.
7. Once the meat is disassembled, return it to the roasting pan and add apricots, almonds and pomegranate seeds. Put the roasting pan back in the oven and heat at a temperature of 160 - 170 degrees C for about 7 - 8 minutes

Preparing couscous:

1. You can cook couscous according to the recipe indicated on the package or according to my recipe.
2. So, peel the onions and garlic and chop them finely. Heat the olive oil in a deep frying pan or saucepan and fry the onions and garlic in it over low heat for 3 - 4 minutes until they become soft. Then add cinnamon and continue frying for another 1 - 2 minutes. Then add couscous and mix everything well and thoroughly.
3. Remove the pan from the heat and pour boiling water. Cover with a lid, wrap in something warm and wait 5 - 10 minutes, depending on the type of couscous.
4. As soon as you understand that the couscous is ready, add pomegranate seeds and ground coriander to it and mix thoroughly with a fork.
5. Now all the components "Moroccan Night" ready and can be combined into one dish.
6. Couscous with meat ready. In the original African cuisine, couscous is placed in the center of a large dish, and pieces of lamb are laid out around the circumference. You may or may not adhere to this rule. Personally I prefer to mix everything meat with couscous and serve as a single dish.