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North African Meat Sauce with Saffron Couscous

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7 comments

  • This has become one (of many) of our favorite recipes. We love these North African spices and I always try any recipes that include these wonderful flavors. The ground buffalo is the perfect match, making a flavorful, fun meal.

    Barbara
  • Hi Susan – yes – that is what I used, but I think others would work too, or rice. I hope you enjoy it! jill

    jill
  • This recipe sounds wonderful and I’m looking forward to trying it. The picture looks like Israeli couscous – could you clarify? Thanks you!

    Susan
  • I tried this recipe last night and it is awesome! Substituted red pepper flakes for the cayenne as we don’t care for super-spicy food. It took a whlle to get all the spices assembled and measured, but that’s the learning curve.

    Thanks so much for a new standby recipe when I want to prepare dinner quickly.

    Ardath
  • This is a recipe that I will make often. It’s an interesting use of spices and an economical use of the ground buffalo at only one pound . It happily feeds quite a few.

    Diane
  • Hi Nancy. The recipe called for golden raisins – so try those, or leave out. Here is the link to the recipe that was featured in the NY Times. https://cooking.nytimes.com/recipes/12763-north-african-meatballs
    jill

    jill
  • What else would work well other than apricots? I am NOT a fan of fruit mixed in savory dishes. :-P

    Other than that, it sounds fantastic! :)

    Nancy

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