The Pioneer Woman Tasty Kitchen
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Moroccan-style Beef with Couscous

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Level: Easy

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Description

Moroccan-style beef is a delicious and hearty dish that will make your home smell wonderful with the scents of cumin, cinnamon and coriander. I’m all about savory dishes, and this one definitely fits that description. I really like the savory and the sweetness provided by the raisins. I’ve also made this dish with ground turkey. And if you are feeling extra authentic to Moroccan/Indian cuisine, you can make it with lamb.

Ingredients

  • 1 pound Lean Ground Beef
  • 1 Tablespoon Olive Oil
  • 1 whole Yellow Onion, Thinly Sliced
  • ½ cups 1/4 Inch Sliced Carrots
  • ¾ teaspoons Ground Cumin
  • ¾ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Coriander
  • ¼ teaspoons Ground Cayenne Pepper
  • 2 cups Fat Free, Low Sodium Chicken Broth
  • ¼ cups Raisins
  • 1 whole Lemon, Zested
  • 3 Tablespoons Tomato Paste
  • ¼ teaspoons Salt
  • 15 ounces, weight Can Of Chickpeas, Drained And Rinsed
  • ½ cups Fresh Cilantro, Chopped
  • 1 Tablespoon Lemon Juice
  • 1-½ cup Cooked Couscous

Preparation

Heat a large skillet/pan over medium-high heat. Add the ground beef to the pan, stirring to crumble and cook until no longer pink. Remove the beef from the skillet into a bowl and drain away the fat. Set the beef aside.

Add the oil to the skillet and swirl to coat. Add the sliced onion and cut carrots, and saute for 4 minutes. Add the spices (cumin, cinnamon, coriander and cayenne) and saute for 30 seconds while stirring constantly.

Add the ground beef back into the skillet along with the chicken broth, raisins, lemon zest, tomato paste, salt and chickpeas. Bring to a boil and then reduce the heat to a simmer (medium-low) for 5-10 minutes or until the mixture has thickened. Remove the skillet from the heat and stir in the fresh cilantro and lemon juice. Serve with couscous.

Enjoy!

Recipe inspired by: Cooking Light.

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