Middle Eastern Beef Mince Bowl - More Fun with Mince

Lately every time I look in the fridge, I see Mince
I looked on the internet and in the Australian Best Recipes Website
I spied "100 Things to do with Mince"
I shall slowly work my way around this site

So First up Middle Eastern Beef Mince Bowl 
When I went shopping for the other ingredients, it turns out that wholemeal couscous is made from Spelt wheat...Still not good for Coeliacs but maybe better for those keeping away from regular wheat
Also I used Ras El Hanout for the Middle Eastern Seasoning

I found the seasoning a little strong so I added a little sugar just to lift it a bit
Worked for me

500 g lean beef mince
Olive oil 
1 tbs Moroccan seasoning
1 tsp sugar 

1 red onion thinly sliced
350 g butternut pumpkin peeled cut into 2cm pieces
1/2 cauliflower cut into florets
2 Courgettes grated
80 g Baby Rocket

1 cup wholemeal couscous
1 1/2 cups well flavoured stock  (I use a powdered stock, Chicken, rather than Beef in this case)

To Serve
1 bunch coriander
1 handful toasted pine nuts
Lemon wedges 

Preheat oven to 180C
Prepare Cauliflower and Butternut, season with Salt and Freshly Ground Black Pepper

Sprinkle with Olive Oil 
Roast until Butternut is tender

In a dry frypan toast pine nuts  until they become fragrant and start to turn golden
Keep an eye on them
They are so oily they burn quickly

Heat half the oil in a large wok or non-stick frying pan over medium-high heat. 
Add mince and cook for 4-5 minutes or until browned.
Add Moroccan seasoning, sugar and a little water if it is looking too dry

 Meanwhile

Bring the chicken stock to the boil
Sprinkle couscous over the top
Stir
Cover and leave for 5 minutes
Remove cover and fluff up with a fork
Place in a serving bowl

In another pan add 1 tablespoon oil
Add onion,

Cook till softened, then add the grated courgette

 Stir around for about 3-4 minutes

 Mix the mince and courgette mixture together with the rocket leaves and spread over the
cous cous along with the roasted cauliflower and butternut

Sprinkle over the toasted Pine nuts and Coriander 

Voila
Dinner is served