Ingredients for Moroccan Chili W 10 000 Grains Of Sand Couscous
- Pita Breads
- Extra Virgin Olive Oil
- Ground Lamb
- Salt & Freshly Ground Black Pepper
- Chili Powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- Ground Cinnamon
- Paprika
- Bay Leaf
- 1 medium onion, diced
- Green Bell Pepper
- Garlic Cloves
- Lemon, Juice And Zest Of
- Worcestershire Sauce
- Tomato Sauce
- Butter
- Chicken Stock
- Golden Raisin
- Dried Apricots
- 1 cup couscous
- Pine Nuts
- Fresh Parsley Leaves
- Fresh Mint Leaves
- Chives
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How to Make Moroccan Chili W 10 000 Grains Of Sand Couscous
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced cloves garlic, cook until softened, about 5 minutes.
- Add 1 pound ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon cinnamon. Cook for 1 minute.
- Add 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes, 1 cup chicken broth, and 1/2 cup chopped cilantro. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
- Meanwhile, prepare the couscous: In a medium saucepan, combine 1 cup couscous, 1 1/4 cup water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 5 minutes. Fluff with a fork and set aside.
- Stir in 1/2 cup raisins and 1/4 cup chopped almonds into the chili during the last 5 minutes of cooking.
- Serve the chili over the couscous. Garnish with extra cilantro and a squeeze of lime juice, if desired.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
88g
Fat
144g
Carbs
51g
