20-20-20 Challenge. Recipe Nº 18-Moroccan Couscous

After yesterday's Parisian quiche, a direct flight to Marrakech. We will have Moroccan Couscous for dinner. It is done in 10 minutes and is ultra tasty. It can be used as an side or as a main dish. It goes well with fish and meat and of course, with poached eggs it is very comforting. This time we had it with steak and harissa sauce.

Couscous, appeared with the Berber people of Algeria circa 11th to the 13th centuries. Couscous is a partially ground grain, unlike flour, which is the fine-grained grain, couscous is coarsely ground.

OK Google play Billie Holiday

Ingredients

2 medium sized couscous cups

750-1000 g of steak meat (sliced ​​as if for stroganoff)

1 onion

1 pepper

100 g of rolled mushrooms (optional)

1 generous sprig of mint

2 teaspoons of Harissa condiment (you can find it in the ethnic section of your usual supermarket)

1/2 lemon- just the juice

salt to taste

Preparation

Couscous

1. Start a pan of boiling water, seasoned with salt

2. Sauté the chopped onion with the pepper and the Harissa condiment paste

3. Place the couscous in a bowl

4. Cover with water. Here the secret is the water level, because we want to hydrate the couscous, covering it, but without soaking it in excess

5. Add one tablespoon of butter and cover, letting it stand for 5-7 minutes

6. Chop the mint as finely as possible

7. Stir the couscous with a fork in order to loosen the grains

8. Add the couscous to the previously cooked mixture and stir well

9. Taste and rectify of salt to taste.

10. Reserve and serve at room temperature

You can add cherry tomatoes or edamame! It is delicious!

Beef

1. The steak is stir fried in a hot pan

2. Add peppers, mushrooms and harissa sauce.

3. Let it fry for 5 minutes

4. Check for salt and your cooking point of preference!

Enjoy!

@asdicasdapopi