You may not feel like warm food on a summer’s day, but this couscous should really be the exception. Loaded with spices, vegetables, and protein from both meat and chickpeas, it is a whole-balanced meal. And the best part is, it gets even better the longer it sits, so it is perfect for leftovers.
Ingredients:
- 2 cups couscous
- 2 medium potatoes, peeled and cut in half lengthwise
- 2 carrots, peeled and cut in half lengthwise
- 3 zucchinis, sliced into quarters lengthwise
- 1 small pumpkin, diced
- ½ cup cooked and drained chickpeas
- ½ cup olive oil
- 2 red onions, diced
- 2 cloves garlic, minced
- 400 grams beef pieces
- 2 tablespoons tomato paste
- ½ tablespoon paprika
- ½ tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
- Add the olive oil to a large cooking pot, over low-medium heat. Once hot, add the diced red onions and garlic. Simmer the red onions and garlic over low-medium heat for 3-5 minutes or until the onions have become translucent in color.
- Add in the meat and spices, allowing the beef to cook for 3-4 minutes. Stir occasionally so all sides become brown.
- Place the vegetables and tomato paste in the pot. Immediately pour boiling water on the vegetables until they are entirely covered. Stir before covering the pot and letting it simmer over low heat for 15 minutes.
- After 15 minutes, remove the lid, and check on each vegetable by inserting a fork. If the fork goes into the vegetable easily, it is cooked. Once a vegetable is cooked, put it aside on a clean plate for later.
- Cover the pot again and allow it to simmer over low heat for another 15 minutes. Repeat the process until all the vegetables are cooked.
- Add in the chickpeas and allow everything to simmer for a further 15 minutes or until the meat is cooked.
- Separate the meat and chickpeas from the broth and set aside.
- Boil enough broth to cook the couscous according to the instructions on the package. Once boiled, turn off the heat and immediately add the couscous. Stir and then cover the pot, allowing the couscous to cook for 10 minutes without touching it. Then, use a form to fluff the couscous to separate the granules.
- Once fully cooked, plate the couscous and add the meat, vegetables, and chickpeas. Pour on the broth and serve while warm.
