PEPPERY MEAT LOAF WITH COUSCOUS
Steps:
- Preheat oven to 350 F. 9 x 5 inch loaf pan. Instant read thermometer. In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using. In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 Tbsp. of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 Tbsp. of tomato sauce over top. Bake in preheated oven until temperature reaches 165 F. on a thermometer, about 1 hour. Makes 8 servings. VARIATION: Substitute spelt or barley couscous for the whole wheat version. The Complete Whole Grains Cookbook TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
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