Moroccan Ground Beef Stew

Combine all spices and mix well.

Heat up a tbsp or so of olive oil in a 12 inch non-stick sauté pan. When the oil is shimmering, add in the ground beef and cook while also breaking down the meat into pea sized pieces. When the beef is fully broken down and fully cooked, add in the onion and garlic. Cook for another 4-5 minutes or until the onions are soft and translucent.

Add the ras el hanout and additional cinnamon. Stir and toast for 1 minute. and Add the flour and the ras el hanout ingredients. Stir 1 min.

Stir in tomato paste, flour and Better Than Bouillon. Stir together and cook for 1 minute. Pour in beef stock, stir and simmer for 10 minutes until the mixture has thickened.

Once the sauce has thickened, add in chickpeas and brown sugar. Simmer for 2 minutes. Adjust the consistency of the sauce as needed and taste for seasoning.

Fold in cilantro and serve with couscous and some yogurt.

In a small sauce pan, bring 225g of water to a boil. Stir in salt and butter and allow the butter to fully melt. Add couscous, stir gently, remove the pan from the heat and cover. Let the couscous sit for 5 minutes undisturbed. Remove the lid and give everything a stir, it is now ready to serve.