Sort ingredients
mathair_kate
QR Code
Listen
Pdf
Optional Mint Yogurt Sauce: If making this sauce, prepare it first (see note 2) and refrigerate to develop the flavors.
In a small bowl, combine all the seasonings (I add 1 tsp salt and ¼ tsp pepper). Mix.
In a large, cast-iron pan over medium-high heat, heat the oil. Once oil is hot, add diced carrot and onion. Sauté, stirring occasionally, for 5–7 minutes or until beginning to soften. Press to the edges and add ground beef to the center of the pan. Sear (leave untouched) for about 45 seconds before crumbling with a wooden spoon.
Once beef is mostly browned, add the seasoning blend and tomato paste. Continue to cook and crumble beef until fully browned through. Add in water and simmer until it’s juicy (not watery).
Meanwhile, prepare the couscous. Add 1 cup water to a small pot. Add in 1 tsp olive oil and ¼ tsp salt and bring to a boil. Once boiling, remove the pot from heat. Stir in the uncooked couscous and cover the pot with a lid. After about 2–4 minutes, the liquid should be absorbed; fluff couscous with a fork.
Set out 4 plates. Scoop a big spoonful of Greek yogurt on the base of each plate (if using). Smooth with the back of a spoon and season yogurt with a pinch of salt. Divide couscous evenly among plates, followed by the beef mixture. Top with mint yogurt sauce. Add 1–2 lemon wedges to each plate. Enjoy immediately!