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)


  1. 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.
  2. Combine mince, onion, half of the mint, Moroccan spices and season well with salt and pepper. Mix and shape into tablespoon sized meatballs.
  3. Heat a fry-pan over medium heat, add meatballs and capsicum. Cook for 10 minutes, turning regularly, until meatballs are cooked through.
  4. 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.

Serves 4


  • 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


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