Couscous is a dish made from durum wheat semolina that originates from North Africa. As part of a weight-loss diet, it is best served as a garnish and accompanied by meats rich in healthy fatty acids, such as veal.

Couscous and nutrition

A 100g serving of couscous grains provides 365 kcal, 8.56g of water, 12g of protein, 72.7g of carbohydrates (including 4.33g of fiber) and 1.45g of fat. As for vitamins and minerals, this amount provides:

This specialty provides the fiber, minerals, and vitamins the body needs. The more filling the couscous has, the more calories it contains, making it an easy addition to a healthy weight-loss diet.

Preparation of a garnished veal couscous

Below is a healthy recipe for garnished veal couscous for 4 to 6 people.

The ingredients

For the semolina, you will need:

• 2 glasses of wholegrain couscous grains
• 2 tbsp olive oil
• 1 star anise
• 1 tsp ground cinnamon
• 1 cinnamon stick
• 1 large handful of raisins
• salt and pepper

For the couscous, you will need:

• 4 tbsp olive oil
• 1 tbsp. harissa
• 1 level tbsp ground cumin
• 6 cardamom pods
• 1 tbsp. tomato paste
• 1 preserved lemon
• 1 small can of chickpeas
• 1 onion
• 2 celery stalks
• 6 carrots
• 800 g of sautéed veal cut into pieces
• salt and pepper

For the broth you will need:

• 1 tsp cumin seeds
• 1 star anise
• 1 bouquet garni
• 3 peppercorns
• 1 tbsp. coarse salt
• 2 cm of ginger
• 1 clove of garlic
• 100 g of celeriac
• 1 fennel
• 1 onion
• 2 carrots

Apart from meats and couscous providing healthy calories, all other condiments add flavor and aroma to the dish.

The preparation

Once the ingredients are gathered, prepare the elements of the dish separately.

The broth

Once peeled, cut the garlic, ginger, and onion in half, and the celery and carrots into chunks. As for the fennel, slice it into small pieces. Add everything, along with the remaining ingredients, to a pot containing 1.5 liters of water and simmer for 1 hour.

Couscous

Peel and chop the onion, then cook it gently in an uncovered casserole dish with the oil. Add the meat and brown for 10 minutes. Stir regularly.

Add the cumin, cardamom seeds from the capsules, tomato paste, salt, and pepper. Pour in 1 liter of filtered broth and continue cooking for 40 minutes.

Top with preserved lemon, drained chickpeas, harissa, and chopped carrots and celery. Cook for 20 minutes.

Semolina

In a sauté pan, combine the star anise, cinnamon, raisins, oil, and 2 cups of water. Remove from heat and pour in the semolina, cover, and let it swell for 5 to 10 minutes. Finally, stir while fluffing the couscous.

Serve on a platter with chopped coriander, the semolina in a salad bowl, and the broth in a bowl. Enjoy with harissa, if desired.