Moroccan Spiced Beef Patties with Couscous and Petite Peas

Moroccan Spiced Beef Patties
Moroccan Spiced Beef Patties with Couscous and Petite Peas


For beef patties:
1 1/2 pounds ground beef
1 medium onion, minced (about 2/3 cup)
2 medium carrots, grated (about 1 cup)
2 Tbsp. olive oil
3-4 Tbsp. water
1 tsp. salt
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper

For couscous with petite peas:
1 cup couscous
1 to 1 1/2 cups boiling water
1/2 to 3/4 tsp. salt
1 Tbsp. olive oil
2 tsp. curry powder
1/2 cup cooked petite peas


For beef patties:
Mix all the spices together in a small bowl and set aside. Crumble the ground beef in a large bowl and mix in the onion and grated carrot. Sprinkle the spices evenly over the beef and veggies. Using your hands or a wooden spoon, mix everything together. Separate the meat in half, and continue dividing until you have 8 patties.

Heat a heavy duty or cast-iron skillet over high heat. Spray with non-stick cooking spray and add the patties. (You may have to do this in two batches.) Adjust the heat a little bit if you need to. Cook each side of the patty for about 4 minutes, careful not to burn.

Serves 6 to 8

For couscous with petite peas:

In a large bowl or a 4-cup measuring cup, place the couscous and toss with salt and olive oil. It will look like wet sand. Slowly add 1 cup of the boiling water. Cover the bowl with a plate and let sit for about 5 minutes, or until all the liquid is absorbed. Taste to see if it needs more water or salt. Add the peas and the curry powder. Serve with the beef patties.

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