SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
- About 15 minutes before serving, cook the couscous as the label directs.
- Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.
PERSIAN BEEF AND COUSCOUS
Make and share this Persian Beef and Couscous recipe from Food.com.
Provided by SJG3483
Categories Stew
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil on medium high.
- Sprinkle beef with salt and pepper and brown in oil for 5-8 minutes, stirring frequently.
- Add stock and cinnamon, bring to boil.
- Reduce heat, and simmer for 1 hour.
- Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
- Meanwhile, cook couscous in another pot.
- Add prunes and chick peas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
- Serve stew over couscous.
GROUND BEEF ORIENTAL
Make and share this Ground Beef Oriental recipe from Food.com.
Provided by Bluemaggs
Categories Rice
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
- Combine soup, water, soy sauce, pepper and bean sprouts.
- Place into buttered casserole dish.
- Add onion and meat mixture.
- Bake at 350 degrees for 30 minutes, covered.
- Bake, uncovered, for an additional 30 minutes.
- Serve over noodles, chinese noodles or rice.
MOROCCAN SEAFOOD STEW WITH COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
- Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.
Nutrition Facts : Calories 410, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 96 milligrams, Sodium 1564 milligrams, Carbohydrate 50 grams, Fiber 10 grams, Protein 24 grams, Sugar 9 grams
ORIENTAL BEEF AND COUSCOUS
Make and share this Oriental Beef and Couscous recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook couscous according to package directions on the range top, except omit margarine or butter and salt.
- For sauce, stir together preserves, soy sauce, gingerroot, and crushed red pepper; set aside.
- thinly slice steak on the bias into bite-size strips.
- Place beef strips in a 1 1/2 quart casserole.
- Cover and micro-cook on 100% power (high) for 5 or 6 minutes.
- (low-wattage ovens: 8-9 minutes) or till meat is tender, stirring after 3 minutes.
- Remove meat and discard juices.
- In the casserole place mushrooms, green and red pepper strips, and green onions.
- Pour sauce mixture over the vegetables.
- Toss gently till mixed.
- Cover and micro-cook on high for 4-5 minutes (low wattage ovens: 7-8 minutes) or till pepper strips are crisp-tender, stirring after every minute.
- Stir together vinegar and cornstarch, then add mixture to casserole.
- Stir in meat.
- Micro-cook, uncovered, on high for 3-4 minutes (low wattage ovens: 5-6 minutes) or till mixture is thick and bubbly, stirring after every minute.
- Serve with cooked couscous or rice.
Nutrition Facts : Calories 272.3, Fat 5.6, SaturatedFat 2.2, Cholesterol 45.9, Sodium 213.5, Carbohydrate 36, Fiber 2.1, Sugar 13.3, Protein 19.4
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