Couscous Lunch Bowl
This couscous lunch bowl served with roasted butternut squash and beef cubes make for a filling and delicious lunch or dinner bowl!
Couscous Veg Recipe
This couscous lunch bowl has roasted butternut and steak nibbles! If you do eat meat, these steak nibbles are a recipe that you simply must make. They are easy, very quick, so delicious and add loads of flavor this couscous or most dishes. Yes they do, that and you can eat them alone (they’re that tasty) or serve with Crunchy Roast Potato, Skin On and No Boil any other roasted veg like this Roasted Eggplant (Melanzane Aubergine).
Couscous is very bland on it’s own so combining it with a meat or veg adds great flavor! So do natural spice blends and a drizzle of extra virgin olive oil. Try it you will be amazed at what a little spice can do and adding meat and veggies calls for a more satisfying dish.
Do you need the fat and seasonings? Yes, we are all about flavor friends not bland food!
How To Cook Couscous
Couscous is a type of pasta made from semolina flour and can be cooked either in a stock or water. Depending on which couscous you have there are a few ways to cook it. The typical way to cook couscous;
- Add dry couscous to a bowl, add kettle boiled water, cover with clingwrap and let it sit to hydrate
- Fluff with a fork, add spices & herbs, fluff up with a fork and season
- Add a drizzle of olive oil
For a more detailed recipe, take a look at this How To Cook Couscous.
In this recipe I’ve rehydrated the couscous in water (because you don’t need to cook it) and once ready, add the spices, herbs, seasoning, roasted butternut and steak bites and a dollop of sour cream, talk about heaven on earth kind of good food!
FAQ’s On Couscous Recipe
Does couscous need to be washed?
No, there’s no need to wash couscous, it’s not a grain it belongs to the pasta family!
Do you cook couscous?
No, couscous is covered in a liquid like water or stock and left to hydrate off the heat.
What cuisine is couscous?
North African.
Did you enjoy this Couscous Recipe?
Remember that couscous is a base for just about anything from vegetables and meat to just a drizzle of olive oil, herbs and seasoning.
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More Delicious Recipes
- Steak Nibbles
- Creamy Mushroom Sauce
- Tuna and Couscous Salad – No Mayo
- How To Cook Couscous 1 Ingredient 5 Minutes
- Oven Roasted Butternut
Couscous Lunch Bowl
Ingredients
- 2 servings steak nibbles
Make the couscous
- 1 cup couscous uncooked/dry
- 1 cup liquid water or stock (water or stock)
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil
Roasted Butternut
- 1 1/2 cups roasted butternut squash cleaned and chopped
- 1 tbsp. olive oil
- salt and pepper
- chopped fresh herbs
- kosher salt
Instructions
Cook the couscous
- Boil the liquid (water or stock) While reaching a boil, add salt & pepper. Once it reaches a boil, immediately remove the couscous from the stove and cover tightly with a lid. Leave the couscous to steam for 10 minutes. Use a fork to fluff the couscous up with a talespoon of olive oil. 1 x How to cook couscous.
Roast the butternut
- Preheat the oven to 190 C and roast for 20 to 30 minutes or until fork tender and cooked through. 1 x Roasted butternut recipe
- Serve the couscous with roasted butternut, steak bites, any fat drippings from the pan, your favorite herbs and spices and a dollp of yogurt or sour cream
