Quick & Easy

Moroccan mince and couscous

Moroccan mince and couscous



1.Place couscous in a heatproof bowl. Stir in 2 cups boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate the grains.
2.Heat a deep frying pan over high heat. Add mince; cook, stirring to break up lumps, for 5 minutes or until browned. Add onion, tomato paste and spice mix; cook and stir for 3 minutes or until soft.
3.Stir in cauliflower, zucchini and 1 cup water. Bring to the boil. Reduce heat to moderate; cover. Simmer for 6 minutes or until sauce reduces and vegetables are tender. Stir in silverbeet until wilted. Divide couscous among serving bowls. Top with mince mixture. Serve with yogurt and lemon wedges.

Wrap leftover silverbeet in dampened paper towels; store in vegetable crisper for up to 3 days. Use in pasta dishes, soups and stews.


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