Couscous 3 meats

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Discover our 3 meat couscous recipe. This typical North African dish is best shared with family or friends.

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  1. Pour the meat and vegetable mixture into a saucepan and heat over low heat for about 10 minutes.
  2. In a large saucepan, pour 2 spoonfuls of oil, add the couscous seed
  3. Boil 20cl of water and pour it over the couscous.
  4. 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.
  5. In a small bowl, dilute the spice bag in a few spoonfuls of broth from the garnish.
  6. 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.

Energy: 605 KJ / 114 kcal
Fat: 5g
of which saturated fatty acids: 1,3g
Carbohydrates: 16,7g
of which sugars: 1,5g
Dietary fiber: 1,7g
Protein: 7,2g
Salt: 0,95g
  • 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.

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