Moroccan Chili with 10,000 Grains of Sand (Couscous)

Name: Moroccan Chili with 10,000 Grains of Sand (Couscous)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 8 pita breads; 2 tbsp extra virgin olive oil; 2 lb ground lamb; salt & freshly ground black pepper; 2 tbsp chili powder; 0.5 tbsp ground cumin; 1 tbsp ground coriander; 0.25 tsp ground cinnamon; 0.5 tsp paprika; 1 bay leaf; 1 large onion; 1 green bell pepper; 2 garlic cloves; 1 lemon; 2 tbsp halal-certified Worcestershire sauce; 1 can tomato sauce (14 ounce); 2 tbsp butter; 1.5 cup chicken stock; 0.333 cup golden raisin; 4 dried apricots; 1.5 cup couscous; 3 tbsp toasted pine nuts; 0.25 cup fresh parsley leaves; 0.25 cup fresh mint leaves; 3 tbsp chives

Lamb, couscous and pita breads come together in this dish, fragrant with chilli and cumin and baked in the oven. Finish with "sand".

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Preheat oven to 400 degrees F (if serving with pita bread). Heat skillet with extra-virgin olive oil, add meat and brown.
2
Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan.
3
Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous).
4
To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid.
5
Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
5 min
6
Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.