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–+ servings

Mini Moroccan Spiced Meatloaves with Couscous

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup couscous
  • 1 1/4 cups chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup chopped almonds

fremgangsmåte
 

  • Preheat the oven to 375 degrees and lightly grease a 12-cup muffin tin.
  • In a large bowl, combine the ground lamb, onion, garlic, egg, cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper. Mix with your hands until the spices are evenly distributed.
  • Divide the mixture into 8 portions and press each into a muffin cup, shaping the tops flat.
  • Bake for 20 to 25 minutes until the internal temperature reaches 160 degrees and the tops are lightly browned.
  • While the meatloaves bake, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
  • Fluff the couscous with a fork and stir in the parsley and almonds. Serve the couscous alongside the mini meatloaves.

merknader

Let the meatloaves rest for a few minutes after baking so the juices settle before serving. If you want a milder flavor, reduce the cayenne by half. Leftovers store well in the fridge for three days and reheat gently in a covered skillet with a splash of broth to keep the couscous from drying out.
Course: Main Course
Cuisine: Moroccan
Equipment: Mixing bowl, Muffin tin, Saucepan