COUSCOUS MEATLOAF CHERMOULA

Couscous Meatloaf Chermoula image

This recipe is from Kitty Morse. I usually find her recipes have a long list of hard to find ingredients and are too complicated for me. This one does have a lot of steps but it is so delicious. I have to make sure that I have plenty of time whenever I want to make this.

Provided by ratherbeswimmin

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, finely diced
3 cloves garlic, minced
1 (16 ounce) can tomato sauce
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin
4 teaspoons sweet Hungarian paprika
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons sugar
1 (14 1/4 ounce) can beef broth, divided
3/4 cup couscous
1 lb ground lamb
1 lb ground sirloin
2 eggs, beaten
1 beef bouillon cube, crushed
3 medium tomatoes, peeled,seeded,and coarsely chopped

Steps:

Add the olive oil to a skillet over medium heat.
Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
Transfer mixture to a bowl; set aside.
Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
Keep the remainder of the chermoula in the pan and set aside.
In another saucepan, add 1 cup beef broth; bring to a boil.
Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
Lightly oil a 6-cup ring mold.
In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
Mix together using your hands to break up any lumps.
Spoon mixture into the mold; spread evenly with a spatula.
Place mold in a larger baking pan (to catch any juices that may boil over).
Bake at 350 degrees for about 1 hour or until firm.
Take out of the oven and let the meatloaf rest for 10 minutes.
Invert onto a serving platter.
Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
Spoon the sauce over the meatloaf and serve any extra on the side.