Fragrant Moroccan Spiced Mince With Couscous

1. 1

   Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.).

2. 2

   Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source.

3. 3

   Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy).

4. 4

   Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes).

5. 5

   Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn.

6. 6

   Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper).

7. 7

   Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary.

8. 8

   Add nuts, cous cous and raisins and mix through.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.