Couscous 3 meats
Discover our 3 meat couscous recipe. This typical North African dish is best shared with family or friends.
- Pour the meat and vegetable mixture into a saucepan and heat over low heat for about 10 minutes.
- In a large saucepan, pour 2 spoonfuls of oil, add the couscous seed
- Boil 20cl of water and pour it over the couscous.
- Let it swell for 2 minutes, then put it back on a low heat for 3 to 4 minutes, removing the seeds with a fork.
- In a small bowl, dilute the spice bag in a few spoonfuls of broth from the garnish.
- Present the couscous, garnish and spicy sauce separately.
1 can of garnish (800g): water, vegetables 30% (zucchini, turnips, hydrated chickpeas, carrots, peppers), pieces of bone-in chicken leg (Origin: France) 15.8%, prepared beef 10.7% [beef (Origin: France), water, salt, stabilizer: triphosphates, dextrose], mutton meatballs 5% (mutton meat (Origin: France), rehydrated soy proteins, salt, flavourings, onion), tomato concentrate, rapeseed oil, spices and aromatic plant, salt, processed corn starch, flavourings (of which cereals containing gluten), thickener: xanthan gum. Percentages expressed on the garnish.
1 cup of couscous (180g): pre-cooked durum wheat semolina
1 bag of spices : sweet pepper, caraway, garlic, coriander
May contain traces of shellfish, fish, celery, mustard, milk.
- Before opening, store in a dry and temperate area.
- After opening, store in the refrigerator in a tightly closed food container and consume within 2 days.
What is your
Meat
or
fish
Vegetables
or
cereals
Nothing found.
