Before I share the recipe, I will leave a brief explanation about Couscous, as whenever I post recipes with it, doubts arise. Couscous is a famous dish in some countries (manja Moroccan couscous?) and because it is made with durum wheat grain, this grain ended up being generically called “couscous”. So the couscous I’m talking about here has nothing to do with couscous from São Paulo or tapioca, right?
This is the couscous used in this dish. They are small coarsely ground grains of wheat that, when placed in contact with a liquid of your choice, swell, become soft and delicious. Although this box costs between R$ 8.00 and R$ 20.00 (the price I find in Sorocaba) I think it’s a great ingredient for a variety of side dishes and it makes a lot of money. Here’s a tip.
In this dish, I hydrated the couscous in vegetable broth and added a little garlic powder (I buy it at the supermarket).
For the minced meat, I sautéed 1 chopped onion in olive oil over low heat until it almost dissolved, then added 3 crushed garlic cloves and 800g of diced rump meat. I added 1 tablespoon of mustard, 3 tablespoons of soy sauce, 1 teaspoon of paprika. As I did in the iron pan, I dripped a little hot water and kept the pan covered until the water almost dried. I did this three times, which was enough for the meat to be very tender.
I added 2 cups of chopped vegetables, I used carrots, potatoes and green beans. I covered it with hot water and kept the pan closed to cook the vegetables (keep an eye, if the water reduces too much, add more). When the vegetables were cooked, I adjusted the salt and added freshly ground black pepper. It lacked the green scent to finish, but it wasn’t there at the time (put it in yours). It’s divine to serve with couscous! Love much!
Yields 4 PORTIONS
Click to vote on this post!
