Cook from day 3 to 5
P—32, F—18, C—45
- Vegetable oil
- Frying pan
- Bowl for couscous
- Prep ingredients
Finely chop parsley, dice onion, and remove membranes from sweet pepper before cutting it into 0.5 cm cubes.
2. Start cooking meat
Add beef slices to pan with 1 tablespoon vegetable oil and let them brown well. Stir, then add onion and sweet pepper and cook over high heat for 3 minutes, stirring constantly.
3. Start cooking sauce
Stir in tomato paste and goulash spice blend and sauté for 30 seconds.
4. Finish sauce
Carefully pour in 1 cup water, stir, bring sauce to a boil, then cover and leave it to simmer over the lowest heat for 15 minutes.
Taste for salt at the very end.
5. Cook couscous
While dish finishes cooking, prepare couscous.
Combine couscous with a pinch of salt, 1 tablespoon olive oil.
Pour over boiling water, using 100 ml per serving, cover tightly, and leave to steam for 5 minutes.
6. Serve
Plate couscous, make a small well with the back of a spoon, nestle in meat and vegetables, then spoon over pan sauce and finish with chopped parsley.