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.”

Ingredients Nutrition


  1. 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.).
  2. 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.
  3. 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).
  4. 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).
  5. Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
  6. 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).
  7. Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
  8. Add nuts, cous cous and raisins and mix through.
  9. Serve.

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