Brown the beef in an earthenware casserole with extra virgin olive oil. Remove the meat and keep the oil.
Beef and vegetables couscous
- One leek
- Three medium carrots
- One zucchini
- 300 g couscous
- 300 g of veal cut into cubes
- One red bell pepper
- One green bell pepper
- A dash of Borges extra virgin olive oil
- 40 g walnuts
Step by step
Cut the vegetables into small cubes. Then put the extra virgin olive oil with which you browned the meat and heat them in the pan. Brown the leeks. Add the carrots, peppers and finally the zucchini and cook all the vegetables until al dente.
When al dente, add the meat, a couple of glasses of water and cook for about an hour over low heat.
Boil the couscous according to the instructions and add a dash of extra virgin olive oil. When it is ready, pour it into the casserole dish and cook it together with the vegetables and meat for just one minute.
Finally, add the sliced walnuts and decorate with a couple of mint leaves.