Moroccan Spiced Beef With Couscous Food

MOROCCAN-SPICED BEEF WITH COUSCOUS

Steps:

• In 12-inch skillet, heat oil over medium heat until hot. Add carrots, onion, paprika, allspice, and cinnamon, and cook 10 minutes or until vegetables are tender.
• Increase heat to medium-high and stir in ground beef and cook about 5 minutes or until meat is no longer pink, breaking up meat with side of spoon. Stir in beans, apricots, parsley, salt, and 1/2 cup broth. Simmer, uncovered, 10 minutes or until mixture thickens slightly.
• Meanwhile, prepare couscous as label directs, but substitute remaining 1 1/4 cups broth for some of the water called for to prepare couscous.
• Fluff couscous with fork. Spoon couscous onto 6 dinner plates or bowls. Top with beef mixture.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

MOROCCAN BEEF KEBABS WITH CURRIED COUSCOUS, RAITA AND CHARMOULA VINAIGRETTE

Steps:

• For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water.
• Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes.
• Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps.
• For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use.
• For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper.
• For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill.
• In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side.
• To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread.

MOROCCAN BRAISED BEEF

Steps:

• Heat 2 tablespoons oil in large pot over medium-high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until no longer pink, about 5 minutes. Transfer meat to bowl. Heat 1 tablespoon oil in same pot. Add onions; sauté until brown, about 8 minutes. Add garlic and next 5 ingredients; stir 1 minute. Add wine and Sherry; boil until reduced to glaze, stirring occasionally, about 8 minutes. Add broth, tomatoes with juice, and raisins; stir to blend. Add beef and accumulated juices; bring to simmer. Reduce heat to medium-low. Simmer uncovered until sauce is thick and beef is tender, stirring occasionally, about 1 hour 15 minutes. Season stew with salt and pepper. (Can be made 2 days ahead. Cool slightly, chill until cold, then cover and keep chilled. Rewarm before serving.)
• *An Indian spice mixture available in the spice section of many supermarkets.

MOROCCAN SPICED MINCE WITH COUSCOUS

Steps:

• Heat the oil in a large nonstick pan, add the onions and cook gently for 5 minutes until they soften. Stir in the Quorn and spices (unlike meat and poultry, Quorn doesn't need to be browned), then add the apricots and stock. Bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
• Meanwhile, make up the couscous following the packet instructions - it will take about 450ml boiling water to give it a nice fluffy texture. Fork through the lemon zest and mint. Season to taste.
• Spoon the couscous onto serving plates, pile the Quorn mixture on top and scatter with the cashews.

MOROCCAN BEEF WITH HONEY SPICE COUSCOUS

Steps:

• Marinade:.
• Combine vinegar and seasonings, stir well.
• Add honey and oil, stirring until blended.
• Remove 1/3 cup marinade; set aside for preparing couscous.
• Slice steak diagonally into thin slices.
• Place steak in marinade, turning to coat.
• Marinate in refrigerator 1 hour or up to overnight.
• Remove steak from marinade, discarding marinade.
• Cook steak in skillet over medium heat for 8-10 minutes, or until browned.
• Turn steak, cover, and reduce heat to low. Cook 7-10 minutes for medium doneness.
• While steak is cooking, prepare couscous. In large saucepan, combine water, reserved marinade, garbanzo beans, tomatoes, and parsley.
• Bring to a boil over high heat.
• Stir in couscous, cover, and remove from heat.
• Let stand for 5 minutes, then fluff with a fork and serve with steak.

MOROCCAN SEAFOOD STEW WITH COUSCOUS

Steps:

• Put the couscous in a medium heatproof bowl; add 1 cup boiling water and stir. Cover with plastic wrap and set aside.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.
• Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

FRAGRANT MOROCCAN SPICED MINCE WITH COUSCOUS

Steps:

• 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.

MOROCCAN POT ROAST

Steps:

• In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker., Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant. Cook, covered, until meat and vegetables are tender, 7-9 hours., Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous. Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

MOROCCAN BRAISED BEEF

Steps:

• Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

MOROCCAN SPICED BEEF PATTIES WITH COUSCOUS

Steps:

• Directions.
• 1.Place couscous in a large bowl and add 1 ½ cups boiling water. Cover and set aside for 5 minutes, then fluff with a fork.
• 2.Toss couscous with the zucchini, tomato, raisins, mint, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Set aside.
• 3.In a large bowl, combine beef, carrots, parsley, scallions, tomato paste, paprika, cumin, cinnamon, 1 teaspoon salt, and ½ teaspoon pepper. Make twelve ½-inch-thick patties.
• 4.Heat remaining oil in a nonstick skillet. In batches, cook patties over medium heat, 3 to 4 minutes per side for medium-rare. Serve with couscous.

SPICED BEEF PATTIES WITH COUSCOUS

Steps:

• Mix first 9 ingredients in medium bowl to blend well. Cover and refrigerate at least 1 hour and up to 1 day.
• For each patty, shape 1/4 cup mixture into 3/4-inch-thick round. Heat heavy large nonstick skillet over medium-high heat. Add patties to skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
• Mound couscous in center of platter and surround with patties. Sprinkle with cilantro and serve.

MOROCCAN SPICED BEEF

Steps:

• Prepare grill.
• In a shallow bowl stir together all ingredients except steaks. Add steaks and rub with spice mixture. Let steaks stand, covered, at room temperature 15 minutes.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Or you can broil steaks under a preheated broiler 3 to 4 inches from heat.).
• Serve steaks with chutney. Enjoy!