Couscous Meatloaf Chermoula

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 (16 ounce) can tomato sauce
• 1/2 cup chopped fresh cilantro
• 4 teaspoons ground cumin
• 4 teaspoons sweet Hungarian paprika
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons sugar
• 1 (14 1/4 ounce) can beef broth, divided
• 3/4 cup couscous
• 1 lb ground lamb
• 1 lb ground sirloin
• 2 eggs, beaten
• 1 beef bouillon cube, crushed
• 3 medium tomatoes, peeled,seeded,and coarsely chopped

1. Add the olive oil to a skillet over medium heat.
2. Add in the onion, bell pepper, and garlic; cook for 4-5 minutes, stirring frequently, or until the onion is golden.
3. Transfer mixture to a bowl; set aside.
4. Add the tomato sauce, cilantro, cumin, paprika, salt, pepper, and sugar to a medium saucepan over medium heat (this mixture will be refered to as chermoula from this point on) Cook, 4-5 minutes, stirring constantly, or until the tomato sauce begins to bubble.
5. Remove from heat; add half of the chermoula to the onion-pepper-garlic mixture.
6. Keep the remainder of the chermoula in the pan and set aside.
7. In another saucepan, add 1 cup beef broth; bring to a boil.
8. Add in the couscous; stir once and remove saucepan from heat; cover and let stand for 12-15 minutes or until couscous is tender.
9. Lightly oil a 6-cup ring mold.
10. In a large mixing bowl, add the couscous, ground lamb, ground sirloin, onion-pepper-garlic mixture, and eggs.
11. Mix together using your hands to break up any lumps.
12. Spoon mixture into the mold; spread evenly with a spatula.
13. Place mold in a larger baking pan (to catch any juices that may boil over).
14. Bake at 350 degrees for about 1 hour or until firm.
15. Take out of the oven and let the meatloaf rest for 10 minutes.
16. Invert onto a serving platter.
17. Over medium heat, mix together the remaining chermoula and the remaining beef broth with the crushed bouillon cube and chopped tomatoes.
18. Cook for 6 minutes or so, stirring frequently, until the sauce thickens.
19. Spoon the sauce over the meatloaf and serve any extra on the side.

olive oil, onion, red bell pepper, garlic, tomato sauce, fresh cilantro, ground cumin, sweet hungarian paprika, salt, fresh ground pepper, sugar, beef broth, couscous, ground lamb, ground sirloin, eggs, bouillon cube, tomatoes

Taken from www.food.com/recipe/couscous-meatloaf-chermoula-58328 (may not work)