A Moroccan style dish with succulent mince meat in a bed of vegetables, spices and chillies. Served with Cous-Cous, yoghurt and mint and toasted warm cashews.
Lean mince meat
One whole red chilli
All purpose seasoning
Cook your mince, drain the fat and add the chopped onions, peppers, 3/4 of the chilli, a heaped tablespoon of both seasonings and two tablespoons of chilli sauce. Add water if it's too chunky. Cook for half an hour.
Cook your Cous-Cous and add salt and pepper to taste. Cook when you are almost ready to serve. Chop fresh mint thinly and add to Cous-Cous.
Serve the Cous-Cous with a dollop of fresh yoghurt -toast the cashew nuts whilst the mince is bubbling.
Serve hot with diced chilli pieces on the cous-Cous. Enjoy with a slice of lemon for flavour.
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