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Morrocan Beef and Couscous

by Karen Curtis | Feb 5, 2024 | Youth Gour-Made Blog | 0 comments

Morrocan Beef and Couscous 1 tablespoon olive oil 1 teaspoon garlic - minced 1 small red or yellow onion - chopped 1 pound lean ground beef 1 tsp cumin 1 tsp cinnamon 1 tsp turmeric ½ tsp coriander ¼ tsp cayenne - more or less to taste 1 cup broth/stock - chicken, beef, vegetable are fine! 1 can chick peas - rinsed and drained ¼ cup dried apricots - diced 5 ounces fresh spinach - large stems removed and coarsely chopped 1 cup dried couscous fresh mint or cilantro, chopped pistachios or toasted almonds, lemon wedges - to garnish Step 1: Saute onion and garlic with olive oil in a large saute pan (use one with a cover that fits) over medium-high heat until fragrant and beginning to soften. Step 2: Add ground beef. Break it up and add the cumin, cinnamon, turmeric, coriander, and cayenne. Continue cooking until the beef no longer shows any pink, and the pan has very little or no liquid. Step 3: Add the broth/stock, chick peas, and dried apricots. Bring liquid to a boil. Step 4: Add the spinach to the pan, and stir it in a bit to encourage wilting. Step 5: Add the couscous, cover the pan, and remove from the heat. Allow the dish to remain covered at least 5 minutes. Step 6: Fluff with a fork. Serve with desired garnishes

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