Jump to Main ContentJump to Primary Navigation

Couscous Pkeila - Beef, spinach and bean couscous

Prep:

Cook:

Serves:

Couscous Pkeila - shown top right
Couscous Pkeila - shown top right

    This dish — known as Couscous Pkeila in Tunisia — works best in a pressure cooker. If you don’t have one cook it in a large, non-stick pot — the meat for 1½ to 2 hours plus another 45 minutes for the beans.

    Serves: 8
    Preparation: 30 minutes
    Cooking: with pressure cooker: 1½ hours; without: 2 to 2½ hours

    INGREDIENTS
    8 tbsp sunflower oil
    2 onions
    800g beef (cholent or goulash cut) in 8 large pieces
    80g frozen or fresh leaf spinach, washed and drained
    1 tbsp harissa
    400g kidney beans
    Salt, pepper,
    1 tbsp turmeric
    15g coriander, chopped

    METHOD

    In a pressure cooker, fry the onion with the oil, on a medium heat until browned.

    Add the spinach, and fry for 10 minutes more, stirring regularly; then add the meat and cook for another 10 minutes.

    Season with the harissa, salt, pepper and turmeric.

    Pour on 2 litres of cold water — enough to cover the meat and spinach completely.

    Cover with the lid, let it boil, and then close the pressure cooker and cook for one hour.

    After one hour, open the pressure cooker, add the beans and an extra 500ml of water. Cook for another half hour until the beans are soft. Taste, and season if necessary.

    Serve sprinkled with coriander and with the couscous.

    Couscous
    Preparation: 10 mins
    Cooking: 30 mins
    Steaming the couscous gives a lighter and more fluffy grain than by simply rehydrating it with boiling water. You will need a steamer or saucepan with a lid and a sieve large enough for 500g of couscous.

    INGREDIENTS
    500g of fine or medium couscous
    6 – 8 tbsp sunflower oil
    Salt, pepper

    METHOD

    Bring a large saucepan of water to the boil.

    In a bowl, wash the couscous and drain.

    Add salt, a good shake of pepper and the oil.

    Mix everything with your hands.

    Put the couscous in a sieve over the pan of boiling water and cover it with the lid.

    Steam with the lid on for approximately 30 minutes, stirring regularly.

    www.homecookingbyfabienne.co.uk

    Method
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Recipes

Recipe: Herbed gefilte fish

Anonymous

Thursday, November 17, 2016

Recipe: Herbed gefilte fish
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars
Recipes

Recipe: Crispy chicken and tsimmes

Anonymous

Thursday, November 17, 2016

Recipe: Crispy chicken and tsimmes
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Recipe: Butternut squash & pumpkin curry

Lisa Roukin

Friday, November 25, 2016

Recipe: Butternut squash & pumpkin curry
Recipes

Recipe: Sweet lokshen kugel with plums

Anonymous

Thursday, November 17, 2016

Recipe: Sweet lokshen kugel with plums