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