Persian Beef And Couscous Recipes

BEEF KEBABS WITH COUSCOUS

Steps:

• Soak 4 wooden skewers in water, 20 minutes. Meanwhile, whisk 1/4 cup olive oil, the vinegar, rosemary, mustard, 1/2 teaspoon salt, and pepper to taste in a large bowl. Reserve 2 tablespoons of the marinade, then add the steak to the bowl with the remaining marinade and toss; set aside at room temperature, 20 minutes.
• Cook the couscous as the label directs; toss with the remaining 1 tablespoon olive oil, the parsley, and salt and pepper to taste.
• While the couscous is cooking, preheat a large grill pan over high heat. Thread the steak onto the skewers. Toss the onion rounds and tomatoes in a bowl with the reserved 2 tablespoons marinade.
• Brush the grill pan with olive oil and add the kebabs and onion rounds. Cook the onion, turning once, until charred and tender, 4 to 6 minutes. Cook the kebabs, turning a few times, until charred all over, 8 to 10 minutes for medium rare. Transfer the kebabs and onion to a plate and season with salt. Add the tomatoes to the pan, cut-side down, and cook, turning once, until charred and softened, about 4 minutes. Serve the kebabs with the couscous, tomatoes and onion.

SPICED BEEF PATTIES WITH COUSCOUS

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.

ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS

Steps:

• Stir the couscous, stock powder, sugar and grated orange rind, together in a bowl.
• Add the boiling water, cover, and leave to stand for 6 minutes.
• Heat the nuts and currants in the butter or oil in a small frying pan, until the nuts brown lightly, and the currants puff up.
• Add the chopped apricots.
• Stir the hot nuts and fruit through the couscous.
• Serve hot, warm, or at room temperature, adding the finely chopped spring onions and coriander just before serving.

PERSIAN BEEF AND COUSCOUS

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.