Moroccan Beef Patties

Tonight's dinner was another meal from Everyday with Rachael Ray, with the addition of an Emeril recipe that, surprisingly, used less than 40 ingredients and came out tasting rather good. All in all, we were very happy. We really enjoyed the complex seasonings in the beef patties and it's always nice to spice up something as boring as frozen peas.



Moroccan Beef Patties with Couscous
Courtesy of Everyday with Rachael Ray

Salt
1 1/2 cups couscous
1 1/2 cups beef broth, or water
Freshly ground black pepper
1 pound lean ground beef
2 garlic cloves, finely chopped
1/2 medium onion, finely chopped
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
3 tablespoons extra virgin olive oil
2 tablespoons chopped flat leaf parsley

In a small saucepan bring beef broth to a boil. Stir in the couscous, cover and remove from heat. After 5 minutes, fluff the couscous with a fork. Season with pepper and keep warm.

In a bowl combine the beef, garlic, onion, paprika, cinnamon, cumin, allspice, 1 tablespoon olive oil, 2 tablespoons parsley and 1 teaspoon salt. Form into 8 patties.

Heat the remaining 2 tablespoons oil in a nonstick skillet over medium-high heat. Add the beef patties and cook for about 3 minutes per side for medium-rare.

Smothered Green Peas
Courtesy of Emeril

2 slices bacon, diced
1/4 cup diced ham (I left this out because we didn't have any on hand)
1/2 cup diced onion
1 teaspoon minced garlic
4 cups fresh or frozen sweet green peas
1 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a saucepan over medium heat. Add the bacon and cook until the fat begins to render and turn golden brown, about 4 minutes. Add the ham, onion and garlic and cook for 2 to 3 minutes. Add the peas, stock, salt and pepper and bring to a boil. Cover, reduce the heat, and simmer until the peas are tender, 8 to 10 minutes. Drain and transfer to a warm dish for serving.