SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 8h
Yield 4 servings
Number Of Ingredients 11
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.
SPICED MORROCAN BEEF PATTIES
Make and share this Spiced Morrocan Beef Patties recipe from Food.com.
Provided by Katie Y
Categories Moroccan
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
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.
- To serve, prepare couscous according to package directions, mound in center of platter and surround with the beef patties.
Nutrition Facts : Calories 327.9, Fat 19.9, SaturatedFat 6.8, Cholesterol 98.2, Sodium 103, Carbohydrate 5, Fiber 1.4, Sugar 1.6, Protein 30.9
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.
SPICED BEEF PATTIES WITH COUSCOUS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, half of the grated carrots, 2 tablespoons olive oil, the dried apricots, 1/4 teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Add the couscous; cover and remove from the heat. Set aside until ready to serve.
- Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika and a large pinch of salt in a small bowl; set aside.
- Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon salt and the remaining grated carrot and 1 teaspoon paprika in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick oval patties.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until browned, 4 to 5 minutes per side for medium rare. Fluff the couscous with a fork and stir in the remaining cilantro. Serve the patties with the couscous and yogurt sauce.
Nutrition Facts : Calories 680 calorie, Fat 26 grams, SaturatedFat 8 grams, Cholesterol 105 milligrams, Sodium 530 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams
MOROCCAN SPICED BEEF PATTIES WITH COUSCOUS
Make and share this Moroccan Spiced Beef Patties With Couscous recipe from Food.com.
Provided by Kasha
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 763.6, Fat 33.3, SaturatedFat 11.1, Cholesterol 115.7, Sodium 182.9, Carbohydrate 73.2, Fiber 6.7, Sugar 15, Protein 42.4
MOROCCAN SPICED MINCE WITH COUSCOUS
Adding dried fruit, fresh mint and warm spices to savoury dishes is typical of North African cooking. Quorn replaces meat in this recipe
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 497 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 1.21 milligram of sodium
MOROCCAN BEEF WITH HONEY SPICE COUSCOUS
Make and share this Moroccan Beef With Honey Spice Couscous recipe from Food.com.
Provided by noway
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 711.1, Fat 29.6, SaturatedFat 7, Cholesterol 57.8, Sodium 195.7, Carbohydrate 71.3, Fiber 5, Sugar 24, Protein 39.9
SPICED BEEF PATTIES WITH COUSCOUS
Provided by Robert Colombi
Categories Sauté High Fiber Low Sodium Lunch Ground Beef Spice Fall Healthy Cinnamon Couscous Coriander Bon Appétit Paris France
Number Of Ingredients 11
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.
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