Persian Beef And Couscous Recipes

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PERSIAN BEEF AND COUSCOUS



Persian Beef and Couscous image

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

1 tablespoon vegetable oil
1 lb boneless beef roast, in 3/4 inch chunks
1/2 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups beef stock
1 1/2 teaspoons cinnamon
8 ounces white pearl onions, peeled
8 ounces butternut squash or 8 ounces sweet potatoes, in 1/2 inch cubes
3 tablespoons vinegar
1 tablespoon honey
1 cup pitted prune
3/4 cup couscous (or quick cooking brown rice)

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.

ADD A LITTLE INTEREST WITH PERSIAN COUSCOUS



Add a Little Interest With Persian Couscous image

Couscous is a busy cooks dream come true--- invaluable for anyone who wants good food on the table fast! My youngest daughter loves to prepare herself a small bowl of couscous when she comes home from school. This recipe, colourful and tasty, with interesting textures, makes a good side or even a main dish. From The Very Easy Vegetarian Cookbook by Alison & Simon Holst

Provided by Karen Elizabeth

Categories     One Dish Meal

Time 18m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 cup couscous
2 teaspoons vegetable stock powder
1/2 teaspoon sugar
1/2 grated an orange, rind of (optional)
2 cups boiling water
1/4-1/2 cup chopped almonds or 1/4-1/2 cup pine nuts
1/4-1/2 cup currants
2 tablespoons butter or 2 tablespoons olive oil
1/4-1/2 cup dried apricot, chopped
2 spring onions
1/4 cup chopped coriander leaves

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 KEBABS



Persian Beef Kebabs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 12h35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 pounds sirloin steak
1 medium white onion, roughly chopped
5 medium garlic cloves, crushed
1 medium lime, juiced (about 4 teaspoons)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 pinches saffron (steeped a few minutes in 2 tablespoons boiling water) or 1 1/2 teaspoons ground cumin
8 (12-inch) metal or wooden skewers, if wooden, soak in water for 15 minutes
8 medium Roma tomatoes
Olive oil
Lavash bread, for serving
Plain yogurt, for serving
Cilantro leaves, for serving

Steps:

  • Trim any excess fat from the steaks, cut into 1-inch cubes, and place in a large nonreactive bowl.
  • Place onion, garlic, lime juice, salt, pepper, and saffron or cumin, in a food processor and process until smooth. Pour mixture over meat, toss to coat, cover and marinate 30 minutes at room temperature, or up to 12 hours in the refrigerator.
  • When ready to cook, heat grill to medium heat (350 degrees F) and oil well. Thread meat on skewers, leaving at least 1/2-inch space between each piece of meat. In a small bowl and the tomatoes, drizzle with oil, season with salt and pepper, and toss to coat thoroughly. Place meat and tomatoes on grill. Cook meat, turning once, until charred and medium-rare, about 7 to 10 minutes. Cook tomatoes, turning rarely, until blistered and soft, about 10 minutes.
  • Remove meat from skewers and have guests assemble their own sandwiches with meat, tomatoes, lavash, yogurt, and cilantro.

BEEF KEBABS WITH COUSCOUS



Beef Kebabs With Couscous image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup red wine vinegar
2 teaspoons chopped fresh rosemary
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
1 1/4 pounds tri-tip steak, cut into 1-inch pieces
1 1/2 cups Israeli couscous
2 tablespoons chopped fresh parsley
1 large red onion, cut into 4 thick rounds
4 plum tomatoes, halved lengthwise

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.

Nutrition Facts : Calories 589, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 98 milligrams, Sodium 314 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 35 grams

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