Turkish Beef Sauté with Couscous

Tender strips of beef sautéed with vibrant vegetables and seasoned simply with garlic, tomato paste, and spices—served over fluffy couscous for a warm, nourishing one‑pan meal.

Why You’ll Love This Recipe

This dish is a harmonious blend of lean protein, colorful vegetables, and subtly spiced sauce—all ready in about 30 minutes. It’s easy to prepare, requires minimal cleanup, and offers a taste of Turkish comfort food without fuss.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• lean beef (such as sirloin or top round), sliced into strips

• olive oil

• onion (sliced or diced)

• bell pepper (any color), sliced

• garlic cloves, minced

• tomato paste

• diced tomatoes (canned or fresh)

• ground cumin

• smoked paprika or sweet paprika

• salt and black pepper

• fresh parsley or cilantro, chopped (for garnish)

• couscous

• beef or chicken broth (for cooking couscous)

directions

1. Cook beef: Heat olive oil over medium-high heat. Add beef strips and sauté until browned. Remove and set aside.

2. Sauté vegetables: In the same pan, add more oil if needed. Sauté onions until translucent, then add bell peppers and garlic; cook until softened.

3. Build sauce: Stir in tomato paste, cooking briefly to remove raw flavor. Add diced tomatoes, cumin, paprika, salt, and pepper. Simmer 5 minutes.

4. Combine: Return beef to pan, mix well, and simmer another 5–7 minutes until flavors meld and beef is cooked through.

5. Prepare couscous: Meanwhile, bring broth to a boil, stir in couscous, cover, remove from heat, and let steam 5 minutes. Fluff with fork.

6. Serve: Spoon couscous onto plates or a platter, top with beef sauté, garnish with parsley or cilantro, and serve warm.

Servings and timing

• Servings: Serves 4 as a main course

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• Spice it up: Add chili flakes or a diced chili pepper for heat.

• Vegetable additions: Include zucchini, mushrooms, eggplant, or carrots for more color and bulk.

• Herb twist: Finish with fresh mint or dill instead of parsley.

• Alternate grains: Sub couscous with rice, quinoa, or bulgur wheat.

storage/reheating

• Fridge: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: Freeze both beef sauté and couscous separately for up to 2 months.

• Reheating: Rewarm in a skillet over medium heat, adding a splash of broth or water to revive moisture.

FAQs

1. Can I use ground beef instead of strips?

Yes—brown ground beef, drain excess fat, then proceed with vegetables and sauce.

2. What cut of beef works best?

Sirloin, top round, flank steak, or any tender quick‑cook cut is ideal.

3. Is couscous gluten‑free?

Traditional couscous is wheat‑based. For gluten‑free, use corn or millet couscous, quinoa, or rice.

4. Can I prepare this ahead of time?

Yes—cook sauté and couscous ahead; reheat separately before serving.

5. How spicy is this dish?

You control the heat—omit chili or add to taste via paprika, flakes, or fresh peppers.

6. Can I make it vegetarian?

Replace beef with chickpeas or tofu and use vegetable broth for the couscous.

7. How can I make more sauce?

Add broth, tomato sauce, or a splash of wine and simmer until thickened.

8. Can I double the recipe?

Yes—double all ingredients; cook in batches to avoid overcrowding the pan.

9. What to serve with this?

Try a crisp salad, yogurt dip, flatbread, or roasted vegetables on the side.

10. Can I use instant couscous?

Yes—just follow package instructions; immediate steaming usually takes 5 minutes.

Conclusion

Turkish Beef Sauté with Couscous is a flavorsome yet effortless dish that brings warmth and satisfaction to any table. With customizable options, balanced nutrition, and a cozy presentation, it’s an ideal addition to your weeknight dinner lineup.

Print