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Cous cous with ground veal, artichokes, mushrooms and creamy tahini sauce
Roberta Di Rosa

Cous Cous with Ground Meat, Artichokes and Tahini-Lemon Drizzle

A quick cous cous dish featuring ground meat, artichokes, and mushrooms, finished with a creamy tahini-lemon dressing.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 60 g cous cous
  • 140 g ground meat veal suggested, or preferred lean meat
  • 100 g artichokes frozen, or fresh pre-cleaned
  • 120 g mushrooms porcini, chiodini or cremini
  • 1 clove garlic
  • 2 tsp EVO oil
  • 2 bay leaves
  • to taste parsley
  • 2 tsp soy sauce
  • 0.5 lemon
  • 2 tsp tahini sauce
  • 1 pinch black pepper
  • as needed water for the pan if getting too dry
  • 1 glass red wine optional
  • to taste salt
  • as needed water equal volume to cous cous

Method
 

  1. Put the EVO oil in a pan along with the bay leaves, parsley, clove of garlic, and any other aromatics.
  2. If using whole leaves, wash them and break them with your hands to release the aromatic oils.
  3. Slice the mushrooms and artichokes. When the garlic starts to brown, add them to the pan and stir for a couple of minutes.
  4. Once the veggies stop releasing water and start browning, add the ground meat. Ensure the pan is hot and the stove is on medium so it sizzles.
  5. Cook everything together for 10 to 15 minutes (for veal), stirring to prevent sticking.
  6. If the mixture gets too dry, add just enough water to cover the bottom of the pan.
  7. Optional: Add one glass of red wine with the stove on high to deglaze. Do not lower the heat until the wine has completely evaporated.
  8. Deglaze with soy sauce and add salt to taste.
  9. Turn off the stove and let the pan sit.
  10. Boil an amount of water equal in volume to your cous cous.
  11. Pour the boiling water into a bowl, add the cous cous, cover, and let it sit for 3 to 5 minutes.
  12. Mix the cous cous together with the meat and vegetable mixture.
  13. Mix the tahini, half a lemon, and a pinch of black pepper together, and drizzle on top of the dish.

Notes

Vegan trick: this recipe is so easy to become vegan, just switch the ground meat with either ground dehydrated soy (TVP) or crumbled tempeh, they both work amazing!
Total time: 30 minutes.