Couscous Perlato

Couscous perlato
Ratings 5 from 1 votes
Cooking Method ,
Courses ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 60 min Rest Time: 10 min Total Time: 1 hr 30 mins
Servings 6
Best Season Winter
  • 1 packet couscous perlato
  • 200 grams beef
  • 200 grams chickpeas
  • 1 Tomato (minced)
  • 1 Potato (cut into slices)
  • 1 Zucchini (cut into slices)
  • 1 Carrot (cut into slices)
  • 1 Onion (minced)
  • 3 cloves Garlic (minced)
  • 1 teaspoon Chili flakes
  • 1 teaspoon salt
  • 1 teaspoon Black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Ginger
  • Olive oil
  • 1 tablespoon Tomato paste
  • 1 red pepper
  1. First,  prepare ingredients.

  2. Second, bring a pressure cooker and add some olive oil to it. Add onion and garlic and stir them for 2 minutes. Add beef, chickpeas, tomato, tomato paste, salt, black pepper, paprika, ginger, and chili flakes. Stir them well and close the pressure cooker. Let them cook for about 10 minutes.

  3. Next, add 2 cups of hot water to the cooker and close it again. Let it cook for another 10 minutes.

  4. After that, let go and prepare the couscous. Bring a bowl and add a packet of couscous perlato. Add water to the bowl until couscous all cover. Stir well with hands until the water becomes white. Repeat the process once then drain it well from the water.

  5. When couscous is drained add 1 tablespoon olive oil and 1 teaspoon salt and mix well. Bring a couscous pot and add couscous above and water in the pot down. Let it cook with steam for about 30 minutes until it becomes soft.

  6. Now, let's back to the cooker. Add zucchini, carrot, potato, and 1 red pepper. Close the pressure cooker and let it cook until the vegetables are cooked well.

  7. Finally, add couscous to the pressure cooker and let it absorb the sauce. Serve it hot.