Harissa-Spiced Beef with Couscous and Scallions

Ingredients

1¼ cups couscous

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, divided

3 tablespoons harissa paste, divided, plus more to serve

1¼ cups boiling water

1 bunch scallions, thinly sliced, whites and greens reserved separately

2 teaspoons ground cumin

1 pound 80 percent lean ground beef OR ground lamb

¾ cup pitted dates, roughly chopped OR golden raisins

Chopped pitted green olives, to serve

Optional garnish: Chopped fresh cilantro OR chopped pistachios OR lemon wedges OR a combination

Directions

In a large bowl, stir together the couscous, ½ teaspoon salt and 1½ tablespoons each oil and harissa. Stir in the boiling water; cover and let stand while you prepare the beef.

In a 12-inch nonstick skillet over medium-high, cook the remaining 1½ tablespoons oil, the scallion whites and cumin, stirring, until the scallions brown, about 3 minutes. Add the beef, the remaining 1½ tablespoons harissa, the dates, ¾ cup water and a pinch each of salt and pepper. Bring to a simmer and cook, uncovered and stirring occasionally while breaking up the beef, until the mixture is saucy and the meat is cooked through, 5 to 7 minutes.

Off heat, stir in the scallion greens. Taste and season with salt and pepper. Serve the beef mixture over the couscous, sprinkled with green olives.

Notes

In this recipe, we use harissa, a North African spice paste, as the flavor base for a simple skillet-cooked meat sauce, as well as to season the couscous that’s served alongside. Scallion whites are caramelized to lend depth of flavor to the sauce and the greens are sprinkled on as a garnish. Dried fruit adds sweetness that plays off the spicy, savory notes.