Empty My Fridge
Meal Prep: Moroccan Couscous Recipe with Flank Steak
Ingredients
- Beef · chopped1 ¼ lb
- Salt
- Black pepper
- Olive oil1 tbsp
- Onion · diced1 cup
- Bell pepper · diced1
- Garlic · minced3
- Smoked paprika2 tsp
- Cumin1 tsp
- Turmeric½ tsp
- Cayenne pepper½ tsp
- Cilantro1 tsp
- Cinnamon½ tsp
- Pea · frozen⅔ cups
- Carrot · shredded⅔ cups
- Beef stock1 ½ cups
- Couscous1 cup
- Mint2 tbsp
- Raisin⅓ cups
- Almond · sliced
Instructions
- Heat a nonstick skillet on high. Spray with a little olive oil, add the chopped beef and a pinch of salt and pepper. Sear 1–2 minutes, then shake the pan to brown the other sides. Cook to your desired doneness, then remove the beef from the pan.
- Lower the heat to medium. Add olive oil, garlic, onion and bell pepper and cook for 2 minutes, until the onion is browning and slightly translucent. Add the spices and stir so the vegetables are coated in oil and spices.
- Fold in the frozen peas and carrots, then pour in the stock. When it begins to lightly simmer, add the couscous immediately. Fold everything together and take the pan off the heat.
- Cover and let the couscous absorb the liquid, about 5 minutes or less.
- Stir in the beef, raisins and mint. Add sliced almonds to each serving if you like.
Summarized from Fit Men Cook's video. Watch it for the details.
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