Couscous aux Viandes

Couscous aux Viandes is a hearty Moroccan dish featuring tender meats and fluffy couscous infused with aromatic spices. This Paleo version maintains the authentic flavors while ensuring a wholesome, grain-free experience.

Ingredients

• Lamb shoulder - 300 grams, cut into chunks
• Chicken thighs - 200 grams, boneless and skinless, cut into pieces
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Onion - 1 large, chopped
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Chicken broth - 500 ml
• Cauliflower - 300 grams, grated (to replace traditional couscous)
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. Add the lamb shoulder and chicken thighs to the pot, browning them on all sides.
3. Stir in the diced carrot and zucchini, along with the cumin, coriander, turmeric, paprika, salt, and black pepper. Cook for another 5 minutes.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 25 minutes.
5. Meanwhile, while the meat is cooking, steam the grated cauliflower for about 5-7 minutes until tender. Fluff with a fork.
6. Once the meat is tender, taste and adjust seasoning if necessary.
7. Serve the meat and vegetable mixture over a bed of steamed cauliflower, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 20 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 120 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the meats, supporting muscle health.
• Packed with vegetables, providing essential vitamins and minerals.

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