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.
The couscous and kebabs can be chilled separately overnight and reheated.
Look for McCormick’s ras el hanout at the supermarket.
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