Couscous Meatloaf Chermoula

ratherbeswimmin''s Note:

This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.

• Total Time: 2 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 1 hrs 25 mins

Ingredients:

Servings: 8

• 3 tablespoons olive oil
• 1 medium onion , finely chopped
• 1 red bell pepper , finely diced
• 3 cloves garlic , minced
• 1 (16 ounce) can tomato sauce
• ½ cup chopped fresh cilantro
• 4 teaspoons ground cumin
• 4 teaspoons sweet Hungarian paprika
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 teaspoons sugar
• 1 (14 ¼ ounce) can beef broth , divided
• ¾ cup couscous
• 1 lb ground lamb
• 1 lb ground sirloin
• 2 eggs , beaten
• 1 beef bouillon cube , crushed
• 3 medium tomatoes , peeled,seeded,and coarsely chopped

Directions:

1. Add the olive oil to a skillet over medium heat.
2. Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
3. Transfer mixture to a bowl; set aside.
4. Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
5. Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
6. Keep the remainder of the chermoula in the pan and set aside.
7. In another saucepan, add 1 cup beef broth; bring to a boil.
8. Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
9. Lightly oil a 6-cup ring mold.
10. In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
11. Mix together using your hands to break up any lumps.
12. Spoon mixture into the mold; spread evenly with a spatula.
13. Place mold in a larger baking pan (to catch any juices that may boil over).
14. Bake at 350 degrees for about 1 hour or until firm.
15. Take out of the oven and let the meatloaf rest for 10 minutes.
16. Invert onto a serving platter.
17. Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
18. Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
19. Spoon the sauce over the meatloaf and serve any extra on the side.