Couscous with Vegetables and Meat

Couscous with Vegetables and Meat

Main course

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Cook Time

2 h

Servings

6

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Couscous with Vegetables and Meat is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This couscous with vegetables and meat is a traditional and comforting dish, perfect for family meals or special occasions. I often prepare it in the autumn, when the seasonal vegetables are at their peak. The combination of soft semolina, melting vegetables and tender meat, all flavored with spices, is a real delight. This dish is not only tasty, but also nutritious and complete. Do not hesitate to adjust the quantities of vegetables according to your preferences. A real treat for the taste buds!

Ingredients (15 ingredients)

  • 1 kg fine semolina or Medium Semolina
  • 200 g chickpeas
  • 1 potiron pumpkin
  • 2 oignons onions
  • 4 navets turnips
  • 4 carottes carrots
  • 2 tomates tomatoes
  • 4 courgettes zucchini
  • 1 kg meat
  • 1 c. à c. ginger
  • 1 verre argan oil or Olive oil
  • 1 c. à c. salted butter
  • 1 bouquet coriander
  • 1 c. à c. saffron
  • 1 c. à c. sweet pepper

Preparation (9 steps)

1

Preparation of the meat

Cut 1 kg of meat into pieces. Place the pieces in a saucepan and brown them. (This step is done outside the Thermomix).

2

Addition of vegetables and spices

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 onions cut into small pieces, 2 tomatoes cut into quarters, 200 g of chickpeas, 1 tsp. of saffron, 1 tsp. of sweet pepper, salt, pepper, 1 glass of argan or olive oil and 1 tsp. of salted butter in the Thermomix. Program 3 Min./120°C/Stufe 1.

180
3

Cooking of the broth

Thermomix® Setting
1 heure/212°F/Speed 1 100

Add 2 l of cold water in the Thermomix. Program 1 hour/100°C/Stufe 1.

3600
4

Preparation of the semolina

In a salad bowl, pour 1 kg of fine or medium semolina and add a little salted water. Mix the semolina and make sure the grains come off (you can use a fork).

5

Steaming the semolina

Put the semolina in the steamer basket and place the basket above the Thermomix.

6

Preparation of the vegetables

Wash all the vegetables. Scrape 4 carrots and cut them into sections. Cut 4 zucchini into slices or other shapes. Cut 4 turnips into quarters.

7

Addition of turnips and carrots

Thermomix® Setting
15 min/212°F/Speed 1 100

After 1 hour of cooking the broth, add the turnips and carrots in the Thermomix. Program 15 Min./100°C/Stufe 1.

900
8

Addition of pumpkin and zucchini

Thermomix® Setting
45 min/212°F/Speed 1 100

After 15 minutes, add the pumpkin (cut into large pieces and preferably long) and the zucchini in the Thermomix. Program 45 Min./100°C/Stufe 1.

2700
9

Service

When everything is cooked, pour the semolina into a large (hollow) plate. In the middle of the semolina, dig a hole to put the meat and vegetables. Sprinkle a little sauce (the broth) and also present the broth separately in a tureen. You can also enjoy it with curdled milk.

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About this recipe

Couscous with vegetables and meat is much more than just a simple dish for me. It evokes childhood memories, large family meals, laughter and lively discussions around a steaming dish. My grandmother, originally from North Africa, prepared it with love and patience, and it was she who passed on this precious know-how to me. Each bite is a taste journey, a return to the roots. The success of a good couscous lies in the quality of the ingredients. The semolina, whether fine or medium, must be of good quality to absorb the broth without becoming pasty. Chickpeas provide a melting texture and a slightly sweet taste. Pumpkin, with its sweet and creamy flesh, is a must for the autumn version. Onions and tomatoes form the aromatic base of the broth, while turnips and carrots add a touch of sweetness and crunch. Zucchini, more delicate, literally melt in your mouth. The meat, traditionally lamb or beef, must be tender and tasty. The spices, finally, are the soul of the dish: ginger for the heat, saffron for the color and aroma, sweet pepper for a touch of zest and fresh coriander for freshness. Argan oil, with its unique taste, is a real plus, but olive oil also works very well. For Thermomix® preparation, it is important to respect the cooking times of each vegetable. Turnips and carrots, which take longer to cook, are added first, followed by pumpkin and zucchini. Do not hesitate to adjust the quantities of vegetables according to your tastes and the season. For the semolina, it is crucial to soak it well in salted water and work it with a fork to avoid lumps. Steaming above the Thermomix® provides a light and airy semolina. For a vegetarian or vegan version, replace the meat with vegetable proteins such as smoked tofu or red lentils. You can also add other vegetables such as peppers, eggplants or green beans. As for spices, let your imagination run wild: ras el hanout, cumin, turmeric... Couscous is traditionally eaten in a large common dish, the semolina forming a bed for the meat and vegetables. Do not forget to serve the broth separately, in a tureen, so that everyone can add it as they wish. Curdled milk is also an excellent option to accompany this dish. Couscous can be easily stored in the refrigerator for 2 to 3 days. You can also prepare it in advance and gently reheat it before serving. It is even better reheated, because the flavors have time to develop.

Created by

Chloe Moreau

Chloe Moreau

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Tags

#Meat #Vegetables #Hearty #Hot #Festive

Allergens

  • Gluten

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