Moroccan-Style Oven Roast with Kasbah Couscous

15 min prep

150 min cooking

Serves 8

Difficulty 2/5

Make the simple Kasbah couscous side dish while the roast beef is cooking for your Moroccan-inspired meal. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (14 cm) wide x 3¼-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.

1. Combine cinnamon, paprika, turmeric, garlic salt, ginger, cumin, salt and pepper in small bowl. Rub evenly all over roast 2. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts. 3. Kasbah Couscous: Meanwhile, bring chicken broth to a boil over high heat in a large saucepan; stir in couscous. Remove from heat, cover and let stand for 5 minutes. Gently fluff couscous with a fork and stir in green onions, raisins, apricots, Italian salad dressing, almonds and lemon zest. Season with salt and pepper to taste. 4. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Carve across the grain into thin slices and serve with Kasbah Couscous.

Moroccan-Style Oven Roast with Kasbah Couscous

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Sirloin Tip Oven Roast

Halal Sirloin Tip Roast

Sirloin Tip Quick Roast

Sirloin Tip Eye