Based on a traditional North African dish, this Cous Cous based dish is full of vegetables, and is really simple to make. It’s also quite a fast dish to make, and doesn’t take much looking after.
It’s a great dish to have as a dinner when you’re in a rush, as you can easily prepare a lot of the vegetables in advance, or replace a lot of them with other seasonal vegetables – also you can replace with various roasted vegetables, and replace the Cous Cous with a range of sides – Gnocchi, Pasta, or Potaotoes are all great favourites
To Serve 4
450g Beef, Minced or Diced
1 Garlic Clove, Crushed
1 Onion, Quartered
25g Plain Flour
150ml Dry White Wine
150ml Hot Beef Stock
2 Baby Turnips, Peeled and Diced
115g Swede, Peeled and Diced
2 Carrots, Peeled and Diced
2 Courgettes, Peeled and Diced
1tbsp Fresh Coriander, Chopped
1tsp Ground Coriander
225g Cous Cous
Salt and Pepper
1. Heat the Oil in a large Pan, and add the Beef. Fry for five minutes, before draining off three quarter of any juices in the pan.
2. Add the Garlic and Onion to the pan, and cook for a further three minutes.
3. Stir in the flour, and cook for another minute until thickened considerably. Add the Wine and Stock to the pan, and season to taste. Bring to the boil, and keep stirring.
4. Into the pan, add the Vegetables, along with the Fresh and Ground Coriander. Lower the heat, and cook for fifteen minutes with the lid on.
5. Whilst the Saucepan is simmering, place the Cous Cous in a large bowl, and cover with boiling water. Leave to stand for ten minutes, and then drain and place into a lined steamer or colander. Place the steamer (or colander) above the Saucepan. Steam for thirty more minutes, garnish with Coriander and serve.
Photo Courtesy of: Avlxyz