Moroccan mince bake
Time to make: 40 mins
( Hands-on time: 15 mins )
Total cost: $ 24.40 / $ 6.10 per serve
(at time of publication)
2 carrots, sliced
1 red onion, quartered
1 red or green capsicum, diced
400g lean beef mince
2 teaspoons Moroccan seasoning
170g (1 cup) Israeli couscous
1 tablespoon oil
200g (3 cups sliced) mushrooms, sliced
400g can light evaporated milk
3 tablespoon freshly shaven parmesan cheese
2 tablespoons fresh chopped herbs
Total fat 13g
Saturated fat 5g
Dietary fibre 6g
1 Preheat oven to 180.C. Lightly grease a large ovenproof dish. Add carrots, onion and capsicum and cook for 15 minutes.
2 Meanwhile brown mince. Add seasoning. Prepare couscous following packet directions using just 1 tablespoon oil.
3 Add couscous and mince to dish with remaining vegetables and milk. Toss lightly.
4 Sprinkle with parmesan and bake for 20 minutes.
Make it vegetarian: Use Quorn mince instead of lean beef
Make it gluten free: Use quinoa or rice instead of couscous, and check seasoning is gluten free.
- This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
- It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.
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