Lenten cutlets with couscous "Confetti" in Turkish style

Ingredients:

• 1 cup whole grain couscous
• 0.6 kg lean ground beef
• 2 tbsp. l. olive oil
• 3 cups frozen sweet pepper and onion stir-fry mix, finely chopped
• 2 cloves garlic, finely grated
• 1 tbsp ras el hanout (Moroccan seasoning)
• 3/4 cup nonfat plain Greek yogurt
• Finely grated zest and juice of half a lemon
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped dried apricots

Ras el Hanout dry spice mix

• 1 cinnamon stick 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• A pinch of mace
• 1/2 tsp ground cayenne pepper
• Grind all ingredients

Preparation:

1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the frozen vegetables and cook, stirring occasionally, until the liquid has evaporated, 8 to 10 minutes. Transfer half the vegetables to a large bowl and the other half to a medium bowl; do not wash the skillet. Add the couscous, 1/2 teaspoon salt, a few grinds of freshly ground black pepper, and 1 1/2 cups boiling water to the large bowl. Stir, cover, and let sit for 10 minutes.
2. Meanwhile, in a medium bowl, add the ground beef, garlic, ras el hanout, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Mix with your hands, distributing the ingredients evenly. Form into eight 10cm-long patties. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat; add the beef patties and cook, turning, until browned, about 8 minutes.
3. In a small bowl, combine the yogurt, lemon zest, and juice. Fluff the couscous with a fork and add the mint, parsley, and dried apricots. Divide the couscous, yogurt sauce, and patties among serving bowls.