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Recipe: Moroccan style mince


Recipe: Moroccan style mince

Clair Livingstone takes us traveling in the kitchen for a Moroccan inspired dinner

Serves 4


2 tbsp vegetable oil

1 large onion finely chopped

2 garlic cloves finely chopped

1 tbsp ground cumin

2 tsp ground cinnamon

2 tsp ground tumeric

500 grams fresh lean chicken mince

500 ml chicken stock

70 grams raisins

250 grams couscous

Finely grated zest and juice of 1 lemon

30 grams toasted pine kernels or slivered almonds

Salt and Pepper

Fresh sprigs of parsley to garnish


  1. Heat the oil in a large, non- stick frying pan, add the onion and cook over low heat, stirring occasionally for 4 – 5 minutes until soft. Add the garlic and spices and cook for a further 1 minute over a medium heat.
  2. Add the mince and cook, stirring frequently and breaking up the meat with a wooden spoon, for 4 – 5 minutes until lightly browned. Add the stock and raisins, cover and cook over a low heat for a further 8 – 10 minutes.
  3. Add the couscous, salt and pepper to taste, stir and cover again. Simmer for 5 – 6 minutes, until the couscous has absorbed the stock and is fully cooked.
  4. Remove from the heat, then stir in the lemon zest and juice and toasted nuts. Garnish with parsley and serve immediately.

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