Peppery Meat Loaf With Couscous

• 3/4 cup water
• 1/2 cup reduced-sodium beef broth or 1/2 cup water
• 3/4 cup whole wheat couscous
• 1 lb extra lean ground beef
• 8 ounces Italian sausage, removed from casings and crumbled
• 1 onion, diced
• 1 red bell pepper, seeded and diced
• 1/2 cup parsley, finely chopped
• 2 eggs, beaten
• 1 cup reduced-sodium tomato sauce
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

1. Preheat oven to 350u0b0F.
2. 9 x 5 inch loaf pan.
3. Instant read thermometer.
4. In a saucepan, bring water and beef stock to a boil. Gradually stir in couscous. Cover, remove from heat and set aside or let stand until couscous is tender and water is absorbed, about 15 minutes. Fluff with a fork before using.
5. In a large bowl, combine ground beef, sausage, onion, bell pepper, parsley, eggs, all but 2 tablespoons of the tomato sauce, paprika, cumin, coriander, salt, cayenne and couscous. Using your hands, mix until well blended. Transfer to loaf pan and spread remaining 2 tablespoons of tomato sauce over top. Bake in preheated oven until temperature reaches 165u0b0F on a thermometer, about 1 hour. Makes 8 servings.
6. VARIATION: Substitute spelt or barley couscous for the whole wheat version.
7. TIP: For the best flavor, toast whole cumin and coriander seeds and grind them yourself. To toast seeds, spread in a dry skillet over medium heat and cook, stirring, until fragrant, about 3 minutes. Transfer to a mortar or a spice grinder and grind.
8. The Complete Whole Grains Cookbook.

water, beef broth, whole wheat couscous, extra lean ground beef, italian sausage, onion, red bell pepper, parsley, eggs, tomato sauce, sweet paprika, ground cumin, ground coriander, salt, cayenne pepper

Taken from www.food.com/recipe/peppery-meat-loaf-with-couscous-324614 (may not work)