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Moroccan Spiced Quick Roast With Kasbah Couscous https://www.metro.ca/userfiles/image/recipes/rosbif-epice-marocaine-couscous-kasbah-4245.jpg PT20M PT1H00M PT1H25M
Preheat the oven to 350°F (180°C).In small bowl combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, pepper and salt.Rub some of the spice mixture evenly over roast.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 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).Remove the string and cut into thin slices across the grain and serve with hot Kasbah Couscous.Kasbah CouscousIn medium saucepan, stir 1/2 cup (125 mL) couscous into 1/2 cup (125 mL) simmering chicken broth; remove from heat, cover and let stand 5 minutes.Gently stir apricots, green onion, Italian salad dressing, almonds and grated lemon peel. Season.
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1 lb (454 g) beef quick or premium quick roast 1 tsp. (5 mL) ground cinnamon 1 tsp. (5 mL) paprika 1 Tbsp. (5 ml) turmeric 1 tsp. (5 mL) garlic salt 1/2 tsp. (2 mL) ground ginger 1/4 tsp. (1 mL) ground cumin 1/4 tsp. (60 mL) Salt 1/4 tsp. (1 mL) pepper kasbah couscous 1/2 cup (125 mL) couscous 1/2 cup (125 mL) chicken broth 1/4 cup (60 mL) diced dried apricots or raisins 1 green onion, chopped 2 Tbsp. (30 mL) italian salad dressing 2 Tbsp. (30 mL) toasted slivered almonds 1/2 tsp. (2 mL) finely grated lemon peel Salt and pepper to taste
Moroccan Spiced Quick Roast With Kasbah Couscous

Moroccan Spiced Quick Roast With Kasbah Couscous

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:20
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    beef quick or premium quick roast
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  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1 tsp.
    (5 mL)
    paprika
  • 1 Tbsp.
    (5 ml)
    turmeric
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  • 1 tsp.
    (5 mL)
    garlic salt
  • 1/2 tsp.
    (2 mL)
    ground ginger
  • 1/4 tsp.
    (1 mL)
    ground cumin
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  • 1/4 tsp.
    (60 mL)
    Salt
  • 1/4 tsp.
    (1 mL)
    pepper
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  • kasbah couscous
  • 1/2 cup
    (125 mL)
    couscous
  • 1/2 cup
    (125 mL)
    chicken broth
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  • 1/4 cup
    (60 mL)
    diced dried apricots or raisins
  • 1
    green onion, chopped
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  • 2 Tbsp.
    (30 mL)
    italian salad dressing
  • 2 Tbsp.
    (30 mL)
    toasted slivered almonds
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  • 1/2 tsp.
    (2 mL)
    finely grated lemon peel
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  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

In small bowl combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, pepper and salt.

Rub some of the spice mixture evenly over roast.

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 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).

Remove the string and cut into thin slices across the grain and serve with hot Kasbah Couscous.

Kasbah Couscous

In medium saucepan, stir 1/2 cup (125 mL) couscous into 1/2 cup (125 mL) simmering chicken broth; remove from heat, cover and let stand 5 minutes.

Gently stir apricots, green onion, Italian salad dressing, almonds and grated lemon peel. Season.

Source : Metro

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