coo-coo couscous with tender beef and earthy veggies

19 Feb

I just recently remembered how I used to make couscous all the time in Toronto and have totally forgotten about in the last 6 months or so.  My quest for couscous at regular grocery stores turned up silly boxes of couscous that was outrageously priced or pre-seasoned.  On my weekly visit to the Granville Public Market, I took a peak in South China Seas for some spices and was pleasantly surprised to see that they had some pre-packed couscous at a reasonable price.

Couscous is one of those staples that you can add anything too and I mean everything!  I made this recipe up with the veggies and the meat I just happen to have in my freezer.  It’s great for lunch and even as a light dinner!

What you need!
2 cups of plain couscous
2 cups of chicken stock
1 tenderloin steak
1 large eggplant
2 medium zucchinis
3 tbsp dried tarragon
5 cloves of garlic
1 onion
salt
pepper
olive oil

What to do!

1.  In medium pot, bring the chicken stock to a boil.  Take it off the heat, add couscous, stir, put the lid back on and leave aside.  Isn’t this grand?  This is all it takes to cook couscous!

2.  Prepare your veggies!  Cut the eggplant and zucchini into small pieces and mince the garlic.  Dice the onions and cut the steak into bite sized cubes.

3.  In a large wok or pan, drizzle olive oil and add the onions to med-high heat.  Sautee them until they are slightly soft and browned.

3. Turn up the heat to high and add steak.  Salt and pepper to taste and cook until desired doneness, I like it at rare/medium-rare so it stays nice and juicy.  Take out the onion/beef mix and put it in the dish you’ll be serving it in.

obviously I am not serving in tupperware but this just happened to be the container of choice until I could dish it out in cooler looking plates

4.  Add a bit more olive oil to the wok and toss in the veggies and garlic.  Salt and pepper to taste and cook until the zucchini turns slightly translucent and yellow and the eggplant starts to get a little mushy.  This takes about 10-12 minutes on med-high heat.  Make sure your pan is hot enough or else the veggies can get soupy.  Toss it in your serving dish with the beefy beef goodness.

5.  Take the lid off your couscous pot….ahhhh, it’s done!  Take a fork and fluff it up and break up the clumps, you’ll notice that it has increased in volume immensely!  At this stage you can drizzle some olive oil in if you want to keep the granules separated, I chose not too as a “healthier” alternative.

6.  Add the couscous to your serving dish along with the tarragon.  Toss to mix it all up!  Add salt and pepper to taste and you have a meal full of vitamins and nutrients that is pretty low in fat!

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