MOROCCAN BEEF SCROLL- changed to exclude the oven.

Tonights challenge...The meal I had organised for tonight's dinner was supposed to be wrapped in Puff Pastry and then baked.... however my oven is not working, so I have changed it around a bit.

One thing I love about this recipe is that it has alot of vegies and my boys, who are fussy eaters, don't know the difference... well apart from the silverbeet and what kid does eat that.. lol

Now for me, couscous is a newish thing I started using in the past few months. I use to hear the name and cringe, thinking it was one of those really fiddly things to cook. But no... easy way is if you use 1/2 couscous, put 1/2 cup boiling water and a dot of oil with it in a heat proof bowl and cover with foil/ glad wrap, and leave for about 5 minutes. The all you have to do is get a fork and 'fluff' it up, in other words breaking the clumps up.

MOROCCAN BEEF 

Ingredients

1/4 cup couscous
1 tablespoon olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed (I don't have a garlic crusher, so I use a very fine grater)
1 carrot, finely grated
1/4 cup tomato paste
350g beef mince
1 1/2 tablespoons Moroccan seasoning
1/3 cup finely chopped mint leaves
8 silverbeet leaves, stalks trimmed
1/2 cup Greek-style natural yoghurt

1. Place couscous in a heatproof bowl. Stir in 1/4 cup boiling water. Cover with plastic wrap and put aside till liquid is absorbed. Use a fork, fluff and separate grains.
2. Heat oil in a frying pan over moderate heat. Add onion and garlic, cook and stir until soft                                                
3. Add carrot, cook and stir for 3 minutes or until soft and then stir in paste. Cook and stir for 1 minutes until combined
4. Add mince and seasoning, break up the lumps. Cook for 5 minutes or till meat is brown.
5. Remove from heat, mix in 1/4 cup mint and couscous.
6. Whisk Greek Yoghurt and remaining mint together in a bowl.
7. Meanwhile, cook silverbeet in a saucepan of boiling water until wilted. Remove and place silverbeet in colender and drain. Transfer to a place lined in paper towels and pat dry.

Now this is where I had to divert from the 'proper' recipe and serve it up as is. 

I had boiled some potatoes, so I could do a bed of mash potato.

I did a ring of silverbeet, with a bed of mash potato in the middle, topped with mince and then for the final touch.......

Put a dollop of the yogurt mixture. and enjoy.

My boys ate it all, well apart from the silverbeet. However, If I had of done it in the Roll, they would have eaten all of it. So hopefully when my oven is fixed, this is a recipe I will revisit and show you all what it looks like.