Couscous SortaArab

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--Kglenzer 15:46, 17 May 2006 (EDT)My wife and I love this curious hybrid recipe for couscous arabe...we sort of developed it little by little over the course of years, changing and modifying it as seemed right. You'll want to marinade the meat (or veggies) overnight in the refrigerator. The recipe below is a little too much for two people -- we always have leftovers.

1. Make Marinade: 1 cup Worcestershire sauce 2 tablespoons extra virgin olive oil (splurge for good stuff, if you can) 1 teaspoon cinnamon (or to taste) 1 teaspoon allspice (or to taste) 1/2 teaspoon nutmeg (or to taste...I put in a full teaspoon if it's just for me!) 1 bayleaf

Mix all ingredients together and set aside.

2. Cube (1 inch all sides, or so) 1 pound of good quality lean beef. Marinade overnight. Alternatively, or additionally, marinade 1/2 pound of mushrooms, 1/2 pound of asparagus, 10 peapods, and 1/2 pound of broccoli crowns. (We've also used a cubed sweet potato and it's delicious.)

Assembling the meal (it only takes about 30 minutes): 3. Stir fry the beef to desired doneness. Remove from pan. 4. Stir fry mushrooms, asparagus, peapods, and broccoli. 5. Add marinade to pan; add cooked beef. 6. Simmer while you finish the recipe.

Couscous: 7. Add one cup of beef broth to a pan 8. Add 1 tablespoon of mint 9. Add 1 tablespoon of parsely 10. Bring to a boil 11. Add one cup of couscous, remove from burner, let sit for about five minutes.

And that's all there is to it.