Simple and savory, this couscous beef skillet is a lovely, fragrant one pan meal that comes together in just 30 minutes.
Jump to RecipeIt’s no secret that I have a soft spot for skillet meals. You just can’t beat the convenience and speed of cooking everything up in a single pan. This couscous beef skillet is SO simple to make and can be prepped and ready to eat in just 30 minutes! That’s right, you read that right, 30 minutes. It even reheats beautifully, so you can enjoy the leftovers for workweek lunches or another dinner later in the week. What’s not to love?!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Honestly, the most time consuming part is prepping the veggies and finding the right thing in your spice cabinet. Please tell me I’m not the only one who can never seem to keep all my spices and seasonings organized… :P
When you’re ready to start cooking, we’re going to start by browning the ground beef. Once it’s cooked through and there’s no more pink, drain any excess grease that may be in the pan. I like to do this by placing a large fine mesh strainer over a heat-safe bowl and emptying my pan into the strainer. The strainer catches the beef, which I can then put back in the pan. And the grease falls through the strainer into the bowl where I let it sit for a bit to cool down before disposing of it. Just remember, grease should never be poured down the drain! While it’s liquid while hot, it solidifies once cooled and can clog up your plumbing. Not good!
Then it’s time to add in all the veggies except for the cauliflower. Saute everything until the vegetables are slightly tender and the onions are becoming translucent. We don’t want to over-cook them at this stage because they will be cooking with the couscous later on. So err on the side of underdone vs overdone at this stage.
Once your veggies are slightly softened, it’s time to add in the seasonings, couscous, and beef broth. Bring everything up to a boil before covering and reducing the heat to low. There isn’t a lot of liquid in this dish, so keep an eye on how it’s coming along. If your skillet looks really dry, add more beef broth or some water.
5 minutes before your cook time is up, stir in the cauliflower florets and cover again. Our goal here is to prevent the cauliflower from getting too mushy, and adding it in right near the end gives it enough time to steam without breaking down completely.
And there you have it, a quick and easy one pan meal the whole family will enjoy! If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Couscous Beef Skillet
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium bell pepper (any color) chopped into bite-sized pieces
- 1/2 medium yellow onion diced
- 3 cloves garlic minced
- 2 tsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 cup dry couscous
- 3/4 cup beef broth
- 2 cups cauliflower florets
Instructions
- Heat vegetable oil in a large, high-walled skillet over medium heat. Add ground beef and brown until cooked through, about 2-3 minutes.
- Add bell pepper, onion, garlic, and ginger and saute until vegetables are slightly softened and onions are translucent, about 3-5 minutes.
- Add ground cumin, paprika, chili powder, couscous, and beef broth and bring to a boil. Cover, reduce heat to low, and simmer for about 10 minutes, or until most of the liquid has been absorbed and couscous is tender. Stir in cauliflower florets for the final 5 minutes of cooking.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- If your skillet seems to be getting too dry, add a little more beef broth or water.