Moroccan vegetable beef pot

Name: Moroccan vegetable beef pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 Vegetable Onion; 2 Garlic cloves; 500 g Beef goulash; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 1⁄2 -1 Tsp Harissa (hot Arabic spice paste; tube); 2 TABLESPOONS Vegetable broth; 2 Carrots; 3 stalks of celery; 2 red peppers; 100 g dried soft apricots; 500 g chunky tomatoes (tin); 100 g Couscous

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 Vegetable Onion
2 Garlic cloves
500 g Beef goulash
2 TABLESPOONS Oil
7-10 Tbsp Salt
1⁄2 -1 Tsp Harissa (hot Arabic spice paste; tube)
2 TABLESPOONS Vegetable broth
2 Carrots
3 stalks of celery
2 red peppers
100 g dried soft apricots
500 g chunky tomatoes (tin)
100 g Couscous

Directions

1
Peel and finely dice the onion and garlic. Dab meat dry. Heat oil in a casserole dish. Brown the meat thoroughly all around. Fry the onion and garlic briefly. Season with salt and harissa.
2
Pour on 1 l water, bring to the boil and stir in the stock. Cover and stew for approx. 1 1⁄2 hours.
3
Peel or clean and wash the vegetables. Cut carrots and celery into diagonal slices, peppers into large pieces. After about 1 hour cooking time add vegetables, apricots and tomatoes to the meat and cook.
4
Bring 100 ml water and approx. 1⁄2 TL salt to the boil, remove from the stove. Stir in couscous. Cover and let it swell for about 5 minutes. Loosen up with a fork. Season soup with salt and harissa. Serve with couscous.