Moroccan-style Roast Beef with Kasbah Couscous

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.

Yields8 ServingsDifficultyIntermediatePrep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins
Ingredients
 1 tbsp (15 mL) EACH ground cinnamon, paprika, turmeric and garlic salt
 1½ tsp (7 mL) ground ginger
 ¾ tsp (3 mL) EACH ground cumin, salt and pepper
 3 lb (1.5 kg) Beef Sirloin Tip Oven Roast
 Kasbah Couscous
 1½ cups (375 mL) couscous
 1½ cups (375 mL) chicken broth
 3 green onions, chopped
 ⅓ cup (75 mL) EACH raisins and diced dried apricots
 ⅓ cup (75 mL) EACH Italian dressing and toasted slivered almonds
 2 tsp (10 mL) finely grated lemon zest
 Salt and pepper
Method
1

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.

Tip
2

Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Nutrition
3

Per 1 cooked portion: about 430 Calories, 42g Protein, 11g Fat, 38g Carbohydrate, 830mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Thiamine, Vitamin B6, Choline, Phosphorus
Source of: Potassium, Vitamin C, Folate, Magnesium
High in: Fibre 3.5g Saturated Fat, 0.2g Trans Fat, 2g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

Green onions
1 lemon
3 lb (1.5 kg) Beef Sirloin Tip Oven Roast
Italian dressing
Chicken broth
Ground cinnamon
Paprika
Turmeric
Garlic salt
Ground ginger
Ground cumin
Pepper
Salt
Couscous
Raisins
Dried apricots
Slivered almonds

Ingredients

Ingredients
 1 tbsp (15 mL) EACH ground cinnamon, paprika, turmeric and garlic salt
 1½ tsp (7 mL) ground ginger
 ¾ tsp (3 mL) EACH ground cumin, salt and pepper
 3 lb (1.5 kg) Beef Sirloin Tip Oven Roast
 Kasbah Couscous
 1½ cups (375 mL) couscous
 1½ cups (375 mL) chicken broth
 3 green onions, chopped
 ⅓ cup (75 mL) EACH raisins and diced dried apricots
 ⅓ cup (75 mL) EACH Italian dressing and toasted slivered almonds
 2 tsp (10 mL) finely grated lemon zest
 Salt and pepper

Directions

Method
1

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.

Tip
2

Let your oven roast stand at least 15 minutes after cooking to allow the juices settle before carving.

Nutrition
3

Per 1 cooked portion: about 430 Calories, 42g Protein, 11g Fat, 38g Carbohydrate, 830mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Thiamine, Vitamin B6, Choline, Phosphorus
Source of: Potassium, Vitamin C, Folate, Magnesium
High in: Fibre 3.5g Saturated Fat, 0.2g Trans Fat, 2g Polyunsaturated Fat, 5g Monounsaturated Fat
Shopping List
4

Green onions
1 lemon
3 lb (1.5 kg) Beef Sirloin Tip Oven Roast
Italian dressing
Chicken broth
Ground cinnamon
Paprika
Turmeric
Garlic salt
Ground ginger
Ground cumin
Pepper
Salt
Couscous
Raisins
Dried apricots
Slivered almonds

Moroccan-style Roast Beef with Kasbah Couscous