Moroccan-Spiced Beef with Couscous

So Dad, you want to be an international chef?  Well, try this dish then.  With flavors of the north coast, this is one of the easiest dishes to prepare.  A good food processor saves you time and also quells any doubts from kids with texture “issues”.


  • 1 tbs olive oil
  • 2 med carrots or 8 baby carrots (chopped)
  • 1 medium onion (chopped)
  • 1 tbs paprika
  • 1 tsp ground allspice
  • 1/2 tsp ground cinnamon
  • 1 lb lean ground beef
  • 1 can garbanzos, drained and rinsed
  • 1/2 tsp salt
  • 1 can chicken broth
  • 1 package couscous (10 oz)


  1. Heat the oil  in a large skillet over medium heat while you chop the onions and carrots
  2. Add carrots, onion, paprika, allspice, and cinnamon and cook for 10 minutes or until vegetables are tender.  Stir constantly
  3. Add a 1/2 tsp oil if the mixture begins to stick or dry out
  4. Increase heat to medium-high and add ground beef
  5. Brown ground beef for about 5 minutes, breaking it up as you stir
  6. Add in beans, salt and 1/2 cup of chicken broth
  7. Bring to simmer, and allow it to simmer uncovered for 10 minutes, stirring occasionally
  8. Prepare the couscous according to package instructions, but substitute the remaining chicken broth for 1 1/4 cups of water in couscous directions!

Serve the the beef over the couscous, although my kids just mix it all up.  As a final thought, if you don’t choose a couscous package with garlic and pinenuts, I highly recommend adding both to your couscous with this dish!  Enjoy!  This recipe is modified from a Good Housekeeping recipe, original source unknown.


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