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–+ servings

Moroccan Spiced Meatloaf with Chickpea Couscous

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Rett Main Course
Kategori Moroccan
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 3/4 cup rolled oats
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup couscous
  • 1 1/2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

fremgangsmåte
 

  • Preheat the oven to 375°F and lightly grease a loaf pan. In a large bowl, combine the ground lamb, rolled oats, egg, onion, garlic, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix just until evenly blended.
  • Press the mixture firmly into the prepared loaf pan. Bake for 45 to 50 minutes, until the internal temperature reaches 160°F. Let the meatloaf rest for 5 minutes before slicing.
  • While the meatloaf bakes, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes.
  • Fluff the couscous with a fork, then gently stir in the chickpeas, parsley, and lemon juice. Serve slices of meatloaf alongside the warm couscous.

merknader

For the best texture, avoid packing the meat mixture too tightly when shaping the loaf. If the spices seem mild after mixing, add an extra pinch of cumin before baking. Leftovers reheat well in a covered skillet with a splash of broth to keep the couscous moist.
Course: Main Course
Cuisine: Moroccan
Equipment: Loaf pan, Mixing bowl, Medium saucepan