Moroccan Majadra with Beef Recipe

My “Moroccan Majadra.”

It’s been awhile since I posted one of my 4-ingredients-or-less recipes, so here’s one for you — an aromatic little beauty for people who (like me) get sick and tired of the same old flavors.

If you are eating on the CUT! program, this one is okay for Stages 1 and 2 (Okay at Stage 3 if you remove the rice).

Moroccan Majadra with Beef

1 lb ground beef chuck, cooked in crumbles and drained

1/2 cup lentils (dry volume)

1/4 cup brown rice (dry volume)

1 1/4 cup green peas (cooked volume)

“Moroccan Cobra” spice mix (1/2 teaspoon or more, to taste)

Salt to taste

Cook lentils, brown rice, and peas per package directions.  Drain any remaining water.  Brown burger until cooked thoroughly and drain fat.  Combine everything, while still hot, in a large skillet over low heat.  Sprinkle on Moroccan spice mix and salt, stir, mix, and generally shuffle it around until it’s piping hot.  Serve it in a bowl garnished with a sprig of mint (if desired).  Makes 5 servings.  Nutrition facts: Calories (281), Protein (25), Fat (11), Carbs (20), Fiber (6).

“Moroccan Cobra” spice mix

To make my “Moroccan Cobra” spice mix, combine equal parts of the following ground spices:  cardamom, nutmeg, cinnamon, ginger, and black pepper.