After visiting Morocco earlier this year and receiving a tagine as a Christmas gift, we felt like something Moroccan inspired for our post gammon and turkey hangover. This dish is extremely simple to make and ready in about 30 minutes.
- 500g beef mince
- 2 T olive oil
- 1 large onion
- 1 T ground cumin
- 1 t ground cinnamon
- 2 t ground turmeric
- 100g dried apricots, chopped
- 500ml vegetable stock
- 1 cup couscous
- zest of 2 lemons
- knob of butter
- 4 T fresh mint, chopped
- 50g unsalted cashews, toasted
- Heat the oil in a large nonstick pan, add onions and cook gently for 5 minutes until soft.
- Stir in the spices, coating the onions, then add the mince and fry till brown.
- Add the apricots and stock and bring to the boil, then turn the heat down and cook gently for 10-15 minutes.
- Add couscous into a bowl and cover with just boiled water. Once it has absorbed all the water, fork through a knob of butter, lemon zest and mint to give it a nice fluffy texture. Season to taste.
- To assemble, spoon couscous onto serving plate, pile the mince mixture on top and scatter with the cashews.
We have some Ras-el-hanout spice from Morocco which gives the dish a bit more complex flavours where up to 30 or more different spices could be in the mix, so you could use that instead of the cumin, cinnamon and turmeric suggested in the recipe. Ras-el-hanout can now be found at most good Pick-n-Pay stores.
South Africans may also have noticed some slight similarities in flavour between this Moroccan dish from North Africa and the traditional South African bobotie recipe. The kids therefore asked that we add some slices of banana and sprinkle some coconut on their portions. Nothing wrong with adding a dollop of chutney too while you’re at it.
Traditionally, Moroccans serve their couscous with seven vegetables, so if you want to bulk up the dish with some oven grilled veggies such as courgettes, red peppers, aubergines, red onions, butternut, carrots, parsnips and leeks then just chop them up, drizzle some olive oil, coat with harissa (chili kick), salt and pepper and pop them into an oven at 180 C for 30 mins or until cooked and caramelised.