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Moroccan Ground Beef Stew

Saucy, moroccan spiced beef atop a bed of couscous, what more could you want? Do not sleep on this absolute banger. This is perfect for a weeknight dinner.
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Ingredients 

MOROCCAN GROUND BEEF STEW

  • 450 g ground beef, 1lb
  • 225 g onion, diced, 1½c
  • 20 g garlic, pressed, 4-5 cloves
  • 15 g flour, 2T, AP or GF
  • 20 g ras el hanout, 4t, see below for recipe
  • 1 g cinnamon, ¼t
  • 35 g tomato paste, 2½T
  • 15 g beef bouillon, 1T, paste or powder
  • 400 g beef stock, 1 2/3c
  • 240 g chickpeas, drained, 1 can
  • 5–10 g brown sugar, 1–2t
  • 10 g chopped cilantro, ¼c

RAS EL HANOUT:

  • 15 g smoked paprika
  • 3 g turmeric
  • 3 g cumin
  • 3 g coriander
  • 1 g ground clove
  • 2 g cinnamon
  • 1 pinch cayenne

BUTTERED COUSCOUS:

  • 1 c couscous
  • 1 c water
  • 1/4 tsp salt
  • 3 t butter

Instructions 

RAS EL HANOUT:

  • Combine all spices and mix well.

MOROCCAN GROUND BEEF STEW

  • Brown and crumble beef. Add onion + garlic. Sauté 4–5 min.
  • Add flour & spices. Stir 1 min.
  • Add tomato paste, BTB, stock. Simmer 10 min to thicken.
  • Add chickpeas + brown sugar. Simmer 2 min.
  • Stir in cilantro. Serve w/ couscous + thinned yogurt w/ lemon.

BUTTERED COUSCOUS:

  • Boil water, add salt, butter. Stir in couscous, remove from heat, cover, let sit 5min.
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