Moroccan Meatloaf with Lemon Honey Gravy and Zucchini Couscous

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  • on January 04, 2013

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    These were pretty good; better the 2nd day. I used ground chicken and made them into patties for a burger-type meal, which I served open-faced on mini pitas with lettuce, tomato, and hummus. I skipped the gravy but I was still happy with the moisture in the meat. I used very little salt because I figured the olives would be enough, however if I make them again, I'd probably add 1.5 tsp. As for the couscous, I sauteed the garlic and zucchini separately and added them to a box of NearEast olive oil & garlic couscous because I had it on hand. Overall, we liked it.

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  • on March 18, 2012

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    I made this, the meatloaf was good, however I think I put too much lemon in it for my taste. My daugher and husband who are my worst critics enjoyed the meal. I did not use couscous, because I did not have enough. I used brown rice, I melted butter & garlic in a sauce pan, then put the zucchini in and let it cook for 5 minutes. I then transferred that to a rice cooker and used the stock (instead of water to cook with the rice. I stirred it all together and it was delicious. I will try this meal again. I am not a big fan of Morrocan food (I don't like cumin so I just put 1/2 a tablespoon instead of a full tablespoon.

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