vegetables and meat tray

Posted July 23, 2020
Serves: 8
Time: 60 mins

A well-known dish from ancient times, rich in the variety of its colorful ingredients. Sousou chose to add an ethnic touch to the traditional Vegetables and Meat tray by associating the dish with Couscous rather than rice. Try this dish with a new style of flavors, you will most certainly love it!


6 slices steak cut into squares

2 potatoes, cubed

1 large eggplant, cubed

2 tomatoes, cubed

2 onions, cubed

4 carrots, sliced into circles

4 zucchinis, sliced into circles

1 leek, sliced into circle

50 g fresh green beans, cut into pieces

3 tablespoons tomato paste

2 tablespoons corn oil

salt and pepper to taste


2 cups couscous

2 cups water

2 tablespoons butter

salt to taste

How to Cook:

Heat two tablespoons of oil in a pan and fry the steak. Put aside.

Fry the onions in the same pan. Add the tomatoes, potatoes, carrots, zucchinis, eggplant, leeks and fresh green beans. Season with salt and pepper.

Cover with water and cook; when it starts boiling, reduce the heat and continue cooking until the sauce thickens and vegetables are tender.

Place the steak and the vegetables on top into a Pyrex.

Heat in oven before serving.


Bring 2 cups of water to a boil; remove from heat and add 2 cups of Couscous immediately. Cover for 5 minutes. Then, add butter and salt. Separate the couscous with a fork.

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