Moroccan-style Beef with Couscous

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.