How to Make Authentic Couscous with Meat from Scratch: A Step-by-Step Guide for Beginners
Ingredients:
For the Couscous:
- 2 cups semolina flour (medium to coarse)
- 1 cup water (or as needed)
- 1/2 tsp salt
- 2 tbsp olive oil or butter (optional, for extra flavor)
For the Meat and Vegetables:
- 1 lb lamb or beef, cut into chunks (you can also use chicken)
- 2 onions, finely chopped
- 3 carrots, peeled and cut into large chunks
- 3 zucchini, cut into large chunks
- 2 potatoes, cut into halves
- 1 can of chickpeas (optional)
- 2 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 4 cups vegetable or chicken broth (or water)
Instructions:
Step 1: Prepare the Meat Stew
- Cook the Meat: Heat olive oil in a large pot. Add the chopped onions and garlic, sauté until softened and golden.
- Brown the Meat: Add the meat chunks and brown them on all sides for about 5 minutes.
- Spice It Up: Add cumin, coriander, paprika, turmeric, salt, and pepper to the meat. Stir well to coat the meat evenly with the spices.
- Add Broth and Vegetables: Pour in the broth or water, then add the carrots, potatoes, zucchini, and chickpeas (if using). Bring to a boil, then reduce to a simmer. Let it cook gently for 40-50 minutes until the meat is tender and the vegetables are soft.
Step 2: Prepare the Couscous
- Mix the Semolina: In a large shallow bowl or tray, spread out the semolina flour. Sprinkle water over it, a little at a time, while rubbing the semolina into small grains. Continue until all the flour is moistened evenly. Rest for 10 minutes.
- First Steam (10-15 minutes): Place the couscous in the steamer and steam for about 10-15 minutes on medium heat.
- Fluff the Couscous: Remove the couscous and fluff it with a fork or your hands. Let it cool for 5-10 minutes.
- Second Steam (10-15 minutes): Return to the steamer and steam again for 10-15 minutes. Fluff it one last time.
Step 3: Serve
- Assemble the Dish: Place the fluffy couscous on a large serving dish. Make a well in the center and spoon the meat and vegetables into the middle.
- Serve with Broth: Serve with extra broth on the side, so guests can pour it over their couscous as desired.
Let’s revise the couscous recipe to include meat and make it suitable for those trying couscous for the first time. This version will guide them through the complete process, including how to cook meat and pair it with couscous.
Step 1: Prepare the Meat Stew
- Cook the Meat: Heat olive oil in a large pot. Add the chopped onions and garlic, sauté until softened and golden.
- Brown the Meat: Add the meat chunks and brown them on all sides for about 5 minutes.
- Spice It Up: Add cumin, coriander, paprika, turmeric, salt, and pepper to the meat. Stir well to coat the meat evenly with the spices.
- Add Broth and Vegetables: Pour in the broth or water, then add the carrots, potatoes, zucchini, and chickpeas (if using). Bring to a boil, then reduce to a simmer. Let it cook gently for 40-50 minutes until the meat is tender and the vegetables are soft.
Step 2: Prepare the Couscous
- Mix the Semolina: In a large shallow bowl or tray, spread out the semolina flour. Sprinkle water over it, a little at a time, while rubbing the semolina into small grains. Continue until all the flour is moistened evenly. Rest for 10 minutes.
- First Steam (10-15 minutes): Place the couscous in the steamer and steam for about 10-15 minutes on medium heat.
- Fluff the Couscous: Remove the couscous and fluff it with a fork or your hands. Let it cool for 5-10 minutes.
- Second Steam (10-15 minutes): Return to the steamer and steam again for 10-15 minutes. Fluff it one last time.
Step 3: Serve
- Assemble the Dish: Place the fluffy couscous on a large serving dish. Make a well in the center and spoon the meat and vegetables into the middle.
- Serve with Broth: Serve with extra broth on the side, so guests can pour it over their couscous as desired.
Timing Table
| Step | Description | Timing |
|---|---|---|
| Preparing Semolina | Mix semolina with water, rest | 10 minutes |
| First Steaming Couscous | Steam couscous | 10-15 minutes |
| Fluffing and Resting | Fluff and rest after first steam | 10 minutes |
| Second Steaming Couscous | Steam couscous again | 10-15 minutes |
| Preparing Meat Stew | Brown meat, add spices, cook vegetables | 35-40 minutes |
| Total Time | 45-75 minutes |
Tips for First-Timers:
- Meat Choices: Lamb, beef, or chicken all work wonderfully. Just adjust the cooking time based on the type of meat.
- Fluffing the Couscous: Don’t skip the fluffing step after each steaming—it’s what makes couscous light and airy.
- Broth Control: If the broth reduces too much while simmering, add a bit more water to keep the stew moist.
