Lenten cutlets with couscous "Confetti" in Turkish style
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 18 G., saturated fats 6 G., proteins 39 G., carbohydrates 46 G., fiber 8 G., cholesterol 89 mg, sodium 891 mg, sugar 8 G.
Calories 490, total fat 18 G., saturated fats 6 G., proteins 39 G., carbohydrates 46 G., fiber 8 G., cholesterol 89 mg, sodium 891 mg, sugar 8 G.
These patties are made with ground beef and the Moroccan seasoning ras el hanout, which imbues them with enchanting oriental aromas. Serve with Confetti Couscous. In addition to whole-grain couscous, it includes chopped sweet peppers of various colors, dried apricots, fresh mint, and parsley. These ingredients infuse the side dish with vibrant colors and flavors, with refreshing, sweet, and spicy notes. Drizzle with yogurt sauce and lemon zest and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup whole grain couscous
- 0.6 kg lean ground beef
- 2 tbsp. l. olive oil
- 3 cups frozen sweet pepper and onion stir-fry mix, finely chopped
- 2 cloves garlic, finely grated
- 1 tbsp ras el hanout (Moroccan seasoning)
- 3/4 cup nonfat plain Greek yogurt
- Finely grated zest and juice of half a lemon
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped dried apricots
Ras el Hanout dry spice mix
- 1 cinnamon stick 2 pieces of galangal
- 1 tbsp. ground ginger
- 8 allspice berries
- 8 white or green cardamom seeds
- 1 teaspoon of anise
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lavender
- 2 small pieces of orris root
- 5 dried rose buds
- 4 whole cloves
- 6 turmeric fruits
- A pinch of mace
- 1/2 tsp ground cayenne pepper
- Grind all ingredients
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Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid has evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and the other half to a medium bowl; do not wash the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of freshly ground black pepper, and 1 1/2 cups boiling water to the large bowl. Stir, cover, and let sit for 10 minutes.
- Meanwhile, in a medium bowl, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Mix with your hands, distributing the ingredients evenly. Form into eight 10cm-long patties. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat; add the beef patties and cook, turning, until browned, about 8 minutes.
- In a small bowl, combine the yogurt, lemon zest, and juice. Fluff the couscous with a fork and add the mint, parsley, and dried apricots. Divide the couscous, yogurt sauce, and patties among serving bowls.
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