Couscous with meat and vegetables

Couscous with meat and vegetables

Category: Culinary recipes

Ingredients
Meat, pork	200-300 gr.
Bulb	1 PC.
Carrot	1 PC.
Large potatoes	1 PC.
Cabbage	8-10 leaves
Cauliflower	several inflorescences
Broccoli	several inflorescences
Sweet red pepper	1 PC.
Couscous	3-7 st. l.
Vegetable oil	2-3 st. l.
Salt, curry masala	taste
Garlic	2 cloves

Cooking method

• Pour vegetable oil into a bowl. Fry mode for 20 minutes.
• After 5 minutes from the beginning of the mode, you can lay onions and carrots for frying
• 
• 3-5 minutes before the end of the regime, you can lay meat on frying (vegetables can be removed or put aside)
• 
• At the end of the regime, let the bowl cool slightly. At this time, we cut the rest of the vegetables. Any form of slicing, whatever you like. I cut into strips.
• Mix vegetables and meat. We add. Sprinkle in the curry. Lay the rest of the vegetables on top. We add.
• 
• Stew mode 1 hour. The time can be set even less, say, 40-50 minutes.
• 5-7 minutes before the end of the mode, stir the stew with meat. If necessary, add more salt. Sprinkle curry. Add garlic.
• 
• Add couscous. Its volume will depend on the volume of free liquid after extinguishing. The couscous will absorb it all. Here you can vary whether this dish will be "Stew with meat and couscous" or "Couscous with meat and vegetables". We mix.
• 
• Leave to simmer for the remaining 5 minutes.
• 
• 

Time for preparing:

20 minutes + 1 hour (or 40-50 minutes)

Cooking program:

Fry, Stew

[Mannochka]

Mannochka, thanks for the recipe! Just sitting there thinking what to do with couscous. Now I know what!

[Anya]

Anya, I will be glad if the recipe comes in handy

I never cooked couscous.

[The benefits of couscous]

Couscous - wheat (most often) groats obtained from semolina by moistening the granules. Prepared by steaming or steaming.

From time immemorial in the East, only women were engaged in the production of couscous. To do this, they sprinkled small grains of semolina with water, then sprinkled them with dry grains and manually rolled small balls. After sifting through a sieve and drying these miniature balls, the women repeated the same process several times. And only since 1963, the production of couscous groats was put into industrial production.
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The benefits of couscous

As mentioned earlier, couscous grits are made from a variety of grains, but most commonly commercially available grits are made from wheat. The benefits of wheat couscous are relevant for almost all people - except for those who have food hypersensitivity or allergy to gluten. In this case, it is recommended to replace couscous from wheat or barley with couscous from rice flour.

Thanks to the considerable amount of vitamin B5, the benefits of couscous become evident in neurotic disorders, depressive conditions, chronic fatigue syndrome, insomnia, as well as a general decrease in vitality. In addition, this vitamin helps to improve the regeneration of hair and skin cells, and therefore couscous grits can be called a good prevention of skin problems and early graying..