We’ll be having lots of beef recipes this week! Who’s excited?
Couscous may sound like a curse word in this part of the world but no it’s not. It’s actually some sort of North African pasta dish served with spicy stews, you would want more! Let’s see how to prepare Beef and Leek Couscous.
Prep time: 25 minutes
Cook time: 30 minutes
8 tbsp olive oil
6 leeks, finely sliced
675g minced beef
2 fresh red chilies, deseeded and finely chopped
2 tsp paprika
6 garlic cloves, sliced
150ml dry white wine
450ml beef stock
1 handful fresh flat-leaf parsley, finely chopped
- Preheat the oven to 150°C (300°F/Gas 2). Heat the oil in a large heavy-based pan, add the leeks, and cook over a medium heat for 5 minutes. Add the mince and cook, stirring occasionally, for 10 minutes, or until no longer pink.
- Stir in the chilies, paprika, and garlic and cook for 2 minutes. Pour in the wine and cook for 3 minutes, then add the stock and parsley and combine well. Stir in the couscous, then cover with a lid and cook in the oven for 15 minutes. Stir well and serve.