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Moroccan Mini Beef Quick Roast with Kasbah Couscous

Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

The recipe for this adventurous weeknight Moroccan meal can be on the table with minimal time and effort by using the Mini Beef Quick Roast. Make the simple Kasbah couscous side-dish while the roast beef is cooking.

Moroccan Mini Beef Quick Roast with Kasbah Couscous

 1 tsp (5 mL) EACH ground cinnamon, paprika, turmeric and garlic salt
 ½ tsp (2 mL) ground ginger
 ¼ tsp (1 mL) EACH ground cumin, pepper and salt
 1 Beef Quick or Premium Quick Roast, (approx 1 lb/500g)
  Kasbah Couscous (recipe follows)
Kasbah Couscous
 1/2 cup (125 mL) couscous
 1/2 cup (125 mL) simmering chicken broth
 1/4 cup (50 mL) raisins or diced dried apricots
 1 green onion, chopped
 2 tbsp (30 mL) EACH italian dressing and toasted slivered almonds
 1/2 tsp (2 mL) finely grated lemon peel
 Salt and pepper
1

Combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, pepper and salt in small bowl. Rub some of the spice mixture evenly over roast (*reserving any extra for another recipe). Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in ovenproof skillet or shallow pan.

2

Cook roast, uncovered, in 350°F (180°C) oven for 50 to 60 minutes, until thermometer reads 155°F (68°C) for medium.

3

Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with hot Kasbah Couscous.

Kasbah Couscous
5

In medium saucepan, stir couscous into simmering chicken broth; remove from heat, cover and let stand 5 minutes. Gently stir in raisins or apricots, green onion, Italian salad dressing, toasted slivered almonds and grated lemon peel. Season with salt and pepper to taste.

6

Tip: Any extra make-ahead rub can be stored in a sealed container for use on your next Moroccan Quick Roast or on your favourite beef Grilling Steak.

Nutrition Facts

Servings 4