Recipe

Moroccan meatballs with herb couscous

Yields:2 Servings
  • Place all the meatball ingredients in a bowl add salt
  • Using hands mix to combine then roll into smallish meatballs
  • Fry the meatballs in olive oil until nicely browned on all sides and then set aside
  • Fry the onions, garlic and spice ingredients for the sauce in the meatball pan (with a dash more olive oil) until softened – about 5 mins
  • Add the tomatoes and the stock, and salt
  • Bring to the boil and then reduce to a simmer for about 10 minutes until slightly thickened
  • Add the meatballs back into the sauce and allow them to finish off cooking – about 8 – 10 minutes
  • Make the couscous, pouring the hot stock and olive oil over the grains in a bowl.
  • Cover and allow to stand until all the water has been absorbed.
  • Fluff up with a fork and mix in the freshly chopped herbs to serve.
  • Give couscous a fresh lift with herbs. Chopped coriander and parsley are classic, mint or basil are excellent. Grated lemon rind and a squeeze of juice are also good.
Ingredients
  • 250gm beef or lamb mince (or both)
  • small onion grated
  • 1 garlic clove crushed
  • a pinch of dried chilli flakes
  • 1 Tbs dukkah
  • half tsp ground cumin
  • SAUCE
  • small onion finely chopped
  • 1 garlic clove crushed
  • 1 tin chopped peeled tomatoes
  • 100 ml stock
  • half tsp each of cinnamon, cumin and chilli flakes
  • half tsp cumin
  • COUSCOUS
  • 100 gms couscous
  • 175 ml chicken stock
  • olive oil