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INGREDIENTS
| 1 tsp |
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5 mL |
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EACH ground cinnamon, paprika, turmeric and garlic salt |
| 1/2 tsp |
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2 mL |
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ground ginger |
| 1/4 tsp |
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1 mL |
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EACH ground cumin, pepper and salt |
| 1 |
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1 |
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Beef Quick or Premium Quick Roast, (approx 1 lb/500g) |
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Kasbah Couscous (recipe follows) |
PREPARATION TIME: 10 min
COOKING TIME: 50 min
DIRECTIONS
1. In small bowl combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, pepper and salt. Remove netting from roast; rub some of the spice mixture evenly over roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in ovenproof skillet or shallow pan.
2. Cook roast, uncovered, in 350°F (180°C) oven for 50 to 60 minutes, until thermometer reads 155°F (68°C) for medium.
3. Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with hot Kasbah Couscous.
KASBAH COUSCOUS
In medium saucepan, stir 1/2 cup (125 mL) couscous into 1/2 cup (125 mL) simmering chicken broth; remove from heat, cover and let stand 5 minutes. Gently stir in 1/4 cup (50 mL) diced dried apricots or raisins, 1 green onion, chopped, 2 tbsp (30 mL) EACH Italian salad dressing and toasted slivered almonds and 1/2 tsp (2 mL) finely grated lemon peel. Season with salt and pepper to taste.
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NUMBER OF SERVINGS: 2 - 3 SERVINGS
NUTRITION INFORMATION PER SERVING
| 150 Calories |
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6 g Fat |
| 13 g Protein |
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11 g Carbohydrates |
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A good source of Iron (10 % RDI)
and an excellent source of Zinc (23 % RDI)
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TIP
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Any extra make-ahead rub can be stored in a sealed container for use on your next Moroccan Quick Roast or on your favourite beef Grilling Steak.
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