Moroccan Chili W 10 000 Grains of Sand Couscous
Embark on a journey of bold flavors with this Moroccan Chili with 10,000 Grains of Sand Couscous, a hearty, aromatic dish that's perfect for cozy dinners. This recipe takes traditional chili to exotic new heights by blending warm Moroccan spices like cumin, cinnamon, turmeric, and paprika with tender ground beef or lamb, chickpeas, and rich tomatoes. Paired with fluffy couscous infused with golden raisins, buttery notes, and a garnish of toasted almonds, this dish is both comforting and vibrant. The complexity of the chili's slow-simmered flavors meets the simplicity of perfectly cooked couscous, creating a harmonious and satisfying meal. Easy to prepare in under an hour, this dish serves as the ultimate weeknight dinner or an impressive centerpiece for entertaining, bringing a taste of Morocco right to your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 pound ground beef or lamb
- 1 15-ounce can chickpeas, drained and rinsed
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef or vegetable broth
- 2 teaspoons ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon chili powder
- 0.25 teaspoons cayenne pepper
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup couscous
- 1.25 cups water or broth (for couscous)
- 1 tablespoon unsalted butter (for couscous)
- 0.25 cup golden raisins (optional, for couscous)
- 2 tablespoons slivered almonds, toasted (optional, for couscous garnish)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the ground beef or lamb to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain any excess fat if necessary.
Stir in the chickpeas, diced tomatoes, tomato paste, and broth. Mix well to combine.
Add the cumin, cinnamon, turmeric, paprika, chili powder, cayenne pepper, salt, and black pepper. Stir to evenly distribute the spices. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered for 25-30 minutes, stirring occasionally.
While the chili simmers, prepare the couscous. Bring the water or broth to a boil in a medium saucepan. Stir in the butter and golden raisins (if using). Remove the saucepan from the heat and quickly stir in the couscous. Cover and let sit for 5 minutes.
Fluff the couscous with a fork and transfer to a serving dish. Garnish with toasted slivered almonds, if desired.
Once the chili has thickened and the flavors have melded together, taste and adjust seasoning if necessary.
Serve the Moroccan chili over the couscous or alongside it, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 22.4 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
