Delicious Bits's Note:
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.
My Private Note
Units: US | Metric
- 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 g lean ground beef or 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
- 1Combine 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.).
- 2Toast 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.
- 3Put 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).
- 4Over 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).
- 5Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.
- 6Add 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).
- 7Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.
- 8Add nuts, cous cous and raisins and mix through.
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Nutritional Facts for Fragrant Moroccan Spiced Mince With Couscous
Serving Size: 1 (353 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 551.9
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 6.3 g
- Cholesterol 81.2 mg
- Sodium 699.7 mg
- Total Carbohydrate 49.5 g
- Dietary Fiber 7.1 g
- Sugars 18.8 g
- Protein 32.9 g