After having a bit of a bumped day, I made a nice comfort food for dinner today, but with a little twist- Chili Morrocan style. Love it... Chili itself is good, but it's even better to make it a bit different. and going Morrocan can never be a bad thing :)
Ingredients
2 tablespoons extra-virgin olive oil
1 pound of ground beef
Salt and ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
Couscous:
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
1 1/2 cups couscous
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
8 pita breads, cut into wedges for scooping
Preheat oven to 400 degrees F.
Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add herbs and toss with fork.
Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with couscous and serve with pita wedges for scooping.
