Beef Couscous Recipes

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BEEF COUSCOUS



BEEF COUSCOUS image

Categories     Beef     Pasta     Stew     Quick & Easy

Yield 6 servings

Number Of Ingredients 11

2 T cooking oil
1 1/2 lbs beef in 1/2" cubes or larger
2 medium onions, thinly sliced
1 medium pepper, diced
1 1/2 qts. water
1 can (6oz.) tomato paste
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground allspice
1 cinnamon stick
1 cup couscous

Steps:

  • Brown beef in oil and remove. Add onion and pepper and saute until tender. Add water, beef, tomato paste, salt, pepper, allspice, and cinnamon . Simmer, covered, until meat is tender. Stir in couscous, bring to a light boil, reduce heat and simmer until cous cous starts to come to surface.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS



Moroccan Beef With Honey Spice Couscous image

Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.

Provided by noway

Categories     Steak

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak
2 tablespoons red wine vinegar
2 teaspoons garlic salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 cup honey
1/2 cup olive oil
2 cups water
1/3 cup steak marinade
8 3/4 ounces garbanzo beans
1 cup fresh tomato, chopped
1/3 cup fresh flat-leaf parsley, chopped
10 -12 ounces couscous

Steps:

  • Marinade:.
  • Combine vinegar and seasonings, stir well.
  • Add honey and oil, stirring until blended.
  • Remove 1/3 cup marinade; set aside for preparing couscous.
  • Slice steak diagonally into thin slices.
  • Place steak in marinade, turning to coat.
  • Marinate in refrigerator 1 hour or up to overnight.
  • Remove steak from marinade, discarding marinade.
  • Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
  • Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
  • While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
  • Bring to a boil over high heat.
  • Stir in couscous, cover, and remove from heat.
  • Let stand for 5 minutes, then fluff with a fork and serve with steak.

Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9

SPICED BEEF PATTIES WITH COUSCOUS



Spiced Beef Patties with Couscous image

Provided by Robert Colombi

Categories     Sauté     High Fiber     Low Sodium     Lunch     Ground Beef     Spice     Fall     Healthy     Cinnamon     Couscous     Coriander     Bon Appétit     Paris     France

Number Of Ingredients 11

1 1/3 pounds lean ground beef (20% fat)
1 large onion, minced (about 2/3 cup)
3 tablespoons water
4 teaspoons olive oil
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 10-ounce package plain couscous, prepared according to package instructions
Chopped fresh cilantro

Steps:

  • Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
  • For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.

ROAST BEEF WITH COUSCOUS



Roast Beef with Couscous image

Make and share this Roast Beef with Couscous recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs top round roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2 1/4 cups beef broth
1 1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onion

Steps:

  • Place beef in an 8- by 12-inch roasting pan.
  • In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef.
  • Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes).
  • During roasting, brush beef 4 times with wine mixture.
  • If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits.
  • Transfer beef to a board and cover loosely.
  • Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total.
  • Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits.
  • Add couscous; return to a boil, stirring.
  • Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes).
  • Stir in peas, onions, and any juices that have accumulated around beef.

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