It was cold and windy, and we wanted something warm and filling. This is an easy recipe that you can adapt to any kind of protein you want. Plus, you probably have most of the ingredients at home already. I used some thin sandwich steaks that were in the freezer and I had defrosted earlier in the day, but it would be excellent with any kind of seafood or meat... even tofu. It serves between 3-4, or 2 with plenty of yummy leftovers.
1 lb steak, cut into 1/2" strips (again, could be any protein you want)
1 1/2 cups cous cous (depending on the brand, this might be 2 cups, equal to the broth, check the directions on the package, you are making enough for 4)
2 tsp garlic paste (you can use fresh garlic too)
1/2 cup tomato paste
1 tsp salt (depending broth's sodium level, you might have to adjust this)
1/2 tsp ground cinnamon
1/2 tsp ground pepper
1/2 large onion chopped
2 tbs butter (you can use olive oil too, or a "fake butter" like Earth Balance)
1 tsp olive oil
1 can chick peas, drained
1 10 oz package of frozen peas
1/4 cup of fresh chopped mint
-In a bowl, combine broth, tomato paste, cinnamon, salt, and pepper, whisk. Taste and adjust seasoning, some broths are saltier than others, and some tomato paste's are saltier than others too. Add the steak (or other protein), and let marinate, covered, in fridge for 1-2 hours.
-Sauté onions in butter until soft, translucent, and cooked through - about 7 minutes, in a medium size pot that has a tight fitting lid.
-Pour the broth and tomato paste marinade into the pot, add frozen peas, and bring to boil.
-When peas are cooked through and water is boiling, add the cous cous. Stir everything together once, turn off heat, and let sit for 5-8 minutes covered with lid.
-While cous cous is steaming, cook the steak in the 1 tsp of olive oil.
-Pour cous cous into large bowl, and fluff with fork, and add the drained chick peas, mix.
-Place steak on top, and sprinkle with the chopped mint.