Moroccan Meatballs & Couscous
photo by Dr. Jenny
- Ready In:
- 50mins
- Ingredients:
- 23
- Yields:
-
16 meatballs
- Serves:
- 4
ingredients
- 453.59 g ground lamb
- 1 onion, finely chopped
- 29.58 ml harissa
- 14.79 ml dried breadcrumbs
- salt and pepper
- 29.58 ml parsley, chopped
-
For the sauce
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 14.79 ml fresh ginger, finely chopped
- 56.69 g dried apricots, chopped
- 4.92 ml paprika
- 4.92 ml ground cinnamon
- 4.92 ml coriander seed, crushed
- 396.89 g can chopped tomatoes
- 177.44 ml chicken stock
- 14.79 ml honey
-
For the couscous
- 255.14 g couscous
- 414.03 ml chicken stock, hot
- flat leaf parsley
- fresh cilantro
- 1 lemon, juice
- 29.58 ml extra virgin olive oil
- 42.52 g toasted sliced almonds
directions
- Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
- In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
- Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
- Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
- Serve with toasted pita bread.
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Reviews
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)