Fragrant Moroccan Spiced Mince With Couscous
"This was inspired from some gourmet sausages at my favourite butchers that has won many awards (Moroccan Lamb and Raisin Sausages). I also used some of the spice mix from #63885 as a base.
I love the flavours!!!
Then I add all of the vegetables too, a bit like a chow mein, I guess.
It freezes well too and great that it's an all in one recipe."
- Ready In:
- 20mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1⁄4 teaspoon nutmeg, grated
- 1 pinch clove
- 2 teaspoons cracked black pepper
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1 pinch cayenne or 1 pinch paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon curry powder (garam masala is good)
- 1 teaspoon salt
- 2 garlic cloves, crushed
- 1 teaspoon gingerroot, grated
- 1⁄2 cup orange juice (or 1-2 oranges juiced)
- 1⁄2 cup raisins
- 1⁄2 cup couscous
- 1⁄4 cup boiling water (or more)
- 1 onion, finely chopped
- 500 500 g minced chicken or 500 g ground lamb
- 2 carrots, grated
- 1⁄8 cabbage, finely shredded
- 1 red capsicum, finely diced (pepper)
- 1⁄4 cup slivered almonds (lightly toasted, or substitute with crushed nuts)
- 1⁄4 cup pine nuts (lightly toasted)
- 1 tablespoon oil
directions
- Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).
- Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.
- Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).
- Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).
- Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
- Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).
- Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
- Add nuts, cous cous and raisins and mix through.
- Serve.
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Reviews
-
tasty, but i would recommend adding more than the required amount of spices. and complimenting it with a yoghurt or chutney sauce.
RECIPE SUBMITTED BY
I love cooking for pleasure. I hate the chore of cooking. My father is a chef and is hard to please so I have always strived to get my offerings to taste good.
<br>I love traditional recipes with an edge. I appreciate subtle flavours too. Many of my friends are awaiting my full appreciation of chilli hot and spicy foods... I'm working on it SLOWLY :)
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