Moroccan Spiced Mince With Couscous Food

COUSCOUS WITH MOROCCAN SPICES

Steps:

• Heat olive oil in a non stick pan and cook the chopped onion and garlic in it till the onion is soft and translucent.
• Stir in the cumin, turmeric, cinnamon, coriander, cayenne and paprika.
• Continue stirring over medium heat for 2-3 minutes, then add vegetable broth, tomato puree and currants.
• Simmer the sauce for 10 minutes.
• Remove the sauce from heat and stir in fresh lemon (or lime) juice to your taste.
• If not using immediately and planning to reheat before serving, wait to add citrus juice at the last minute.
• To cook the couscous, heat the broth, water, butter and salt together in a medium skillet till the liquid boils.
• Reduce to a simmer, add the couscous, cover the skillet tightly and leave on the lowest heat for 5 minutes.
• Remove the pan from the heat an leave it covered for another couple of minutes before fluffing with a fork.
• (If using instant couscous, check package directions - you may not need to keep it on heat after boiling, but just cover and wait till liquid is absorbed - just see if liquid amounts match what is mentioned on the package).

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 PORK MINCE

Steps:

• Heat a heavy based pan, add the mince, paprika, ginger, cumin and cinnamon. Stir fry 5 - 6 minutes.
• Add the onion, carrot, green pepper and tomatoes with juice.
• Stir until boiling, lower heat and simmer for about 10 minutes.
• Serve with couscous and a salad.

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 COUSCOUS (OR RICE)

Steps:

• Vegetable Mixture:.
• In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
• Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
• Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
• Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
• Stir in tomato and parsley.
• Couscous:.
• In separate bowl pour 1 cup boiling water over couscous.
• Cover and let stand 5 minutes; fluff with a fork.
• If you are having rice, cook according to directions.
• NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.