Couscous Meatloaf Chermoula

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.

• Ready In: 2 hrs 25 mins
• Serves: 8

Ingredients

• 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
• 1⁄2 cup  chopped fresh cilantro
• 4  teaspoons ground cumin
• 4  teaspoons sweet Hungarian paprika
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 2  teaspoons sugar
• 1 (14 1/4ounce) can beef broth, divided
• 3⁄4 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.