North African Chuck Steak and Vegetable Couscous

North African Marinated Chuck Steak served over spiced vegetable whole wheat couscous- yum!

Local food couldn’t get any tastier!

North African Meat Marinade (This goes great on most cuts of beef, lamb, pork really…. I think it would be good on just about anything!)

  • 2 chopped shallots
  • 1 tbsp chopped ginger
  • 2 cloves garlic chopped
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 1/2 tbsp soy sauce
  • 1/3 cup chopped fresh cilantro
  • 1 tsp chile powder
  • 1 tsp ground cumin
  • 1 tsp tumeric
  • 1/2 tsp dried oregano
  • 1 tsp hot sauce
  • 1 tsp salt
  • ground black pepper
  • chuck steak (ours came from our Stillman’s meat CSA)

Directions

  1. Marinate meat for ~3 hours to overnight.  This marinade really tenderizes the meat, so feel free to try tough cuts.
  2. Cook the whole cut of meat on the stove in a hot pan (no oil needed) until browned, and for medium to 160 F, depending on the meat ~15 minutes.
  3. Add the rest of the marinade and cook until saucy.
  4. Let meat set for a few minutes.  Cut, serve with sauce on top!

This dish totally got the Marion approval. See her savoring her bit of meat.

Spiced Vegetable Whole Wheat Couscous:

  • 4 garlic scapes, washed and chopped
  • 1 carrot, washed and chopped
  • 2 handfuls of snap peas, washed and cut
  • 1 hakurai turnip, washed and chopped
  • 1 tbsp of cooking oil
  • 1 tsp of spice mix (we use a Moroccan Ras-El Hanout spice blend, it has ginger, rosebuds, black pepper, cardamom, cayenne, allspice, lavender, cinnamon, cassia, coriander, nutmeg and cloves.  If you don’t have any favorite spice mix, experiment with these types of spices- usually whatever combination they tend to taste good!)
  • 1 tsp salt
  • 1 cup water
  • 1 cup whole wheat couscous

Directions:

  1. Saute garlic scapes in oil for about 4 minutes.
  2. Add spice mix and toast on the bottom of the pot for about a minute.
  3. Stir in the vegetables.
  4. Cover and cook for about five to ten minutes.
  5. Add water and salt.
  6. Bring water to a boil.
  7. Add and stir in the couscous.
  8. Remove from burner and let sit for 5 minutes.
  9. Serve with meat and sauce put on top!

We also served this with a roasted beet, blue cheese, walnut salad.

Roasted beet, blue cheese, walnut salad with apple cider vinegar, salt and pepper for dressing

Dessert:  Sweet Biscuits and Strawberry Yogurt

Sweet whole wheat biscuit with strawberry sauce and sweet strained yogurt

Biscuits (versatile biscuit recipe, we made a few sweet by putting sugar on top, and left the rest to be for more savory uses)

  • 2 cups of whole wheat flour
  • 1/8 cup wheat germ (optional)
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil (we used sunflower seed oil)
  • 2/3 cup milk (can use whole, all the way to skim, doesn’t matter)
  • Brown sugar to your liking

Finished biscuits, the four on the left have brown sugar on them to make them sweet

Directions:

  1. Preheat oven to 450 F.
  2. Combine dry ingredients.
  3. Combine liquid ingredients.
  4. Combine dry and liquid ingredients.
  5. Mix quickly to form a soft dough. Do not over work the dough.
  6. Pat dough gently until it is ~1 to 1/2 inch thick.
  7. Cut as you see fit. At this point you can lightly brush the top of the biscuit with water and sprinkle sugar on top to make them sweet.  We used brown sugar.
  8. Place on parchment on a baking sheet. (either separate for a crustier biscuit, or right next to each other for a tender texture)
  9. Bake for 15 minutes until browned.

For the yogurt, we strained yogurt in cheese cloth for ~30 minutes.  Then added honey and vanilla extract to taste.  For the strawberry sauce, we took a handful of frozen strawberries and thawed/cooked in a small saucepan on the stove.  Once they got hot enough, we mashed them with a cooking spoon.  We spooned the strawberry mash then the yogurt into a cup and placed a biscuit on top.  Very very yummy!

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2 Responses to North African Chuck Steak and Vegetable Couscous

  1. Tes says:

    Juicy steak over yummy couscous is really my kind of food! I love the recipe. It sounds delicious!
    Mairion looks so adorable.

  2. Pingback: Vegetables of the Week: Garlic Scapes, Napa Cabbage, Beets, Dill, and Endive | The Lovely Locavore Ladies of Boston

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