Eli Sussman flavors beef or lamb kebabs with the North African spice blend ras el hanout to serve over lemony Israeli couscous.
Slideshow: Moroccan Recipes
1 1/2 cups Israeli couscous
2 tablespoons fresh lemon juice
3/4 teaspoon pimentón de la Vera (smoked paprika)
6 tablespoons extra-virgin olive oil
1/2 cup minced red onion
6 tablespoons chopped parsley
6 tablespoons chopped cilantro
1 1/2 teaspoons kosher salt, plus more for seasoning
1 1/2 pounds ground lamb or beef
4 garlic cloves, minced
2 tablespoons ras el hanout North African spice blend (see Note)
Lemon wedges, for serving
How to Make It
Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the couscous until al dente, about 8 minutes. Drain, then transfer to a large bowl. Add the lemon juice, paprika, 1/4 cup each of the olive oil and onion and 2 tablespoons each of the chopped parsley and cilantro. Season with salt and pepper and toss to coat. Transfer to a serving platter, cover and keep warm.
Meanwhile, in another large bowl, combine the meat, garlic and ras el hanout with the 1 1/2 teaspoons of salt and the remaining onion, parsley and cilantro. Season with pepper and gently mix until well combined. Form the meat into 12 ovals about 3 inches long.
In a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil. Add the kebabs and cook over moderately high heat, turning, until browned all over, 3 to 4 minutes. Transfer to the oven and bake for about 8 minutes, until cooked through. Arrange the kebabs on top of the couscous and serve with lemon wedges.
Look for McCormick’s ras el hanout at the supermarket.
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