There are so many great spice blends you can utilise to bring some life to your camp cooking. Whether you make your own or opt or a pre-made blend, spices are the easiest way to keep cooking on the road interesting, adding interest to even the simplest ingredients.
1 cup couscous
1 chicken stock cube
500g lamb mince
1 small onion, peeled, finely diced
1 bunch of mint, roughly chopped (or 1 teaspoon dried mint)
1 tablespoon Moroccan spice blend
1 red capsicum, sliced
1 small tub of natural yoghurt (optional)
- In a small pot, bring 1 cup of water to the boil. Add the couscous, stock, 1 teaspoon of olive oil and stir to combine. Cover and set aside for 5 minutes.
- Combine mince, onion, half of the mint, Moroccan spices and season well with salt and pepper. Mix and shape into tablespoon sized meatballs.
- Heat a fry-pan over medium heat, add meatballs and capsicum. Cook for 10 minutes, turning regularly, until meatballs are cooked through.
- Fluff couscous with a fork and stir through remaining mint. Check seasoning and divide between plates. Top with meatballs and grilled capsicum. Drizzle with yoghurt if using.
- Use a dry pan to cook meatballs as lamb will traditionally be fattier than beef.
- Drain excess fat if necessary before serving
- If using dried mint add at the beginning of the hydration of the couscous
- Beef can be used in place of lamb mince
- Lamb sausages can be used in place of mince
- Fresh lemon wedges can be used in place of yoghurt to serve