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Moroccan lamb meatballs with couscous
Moroccan lamb meatballs with couscous
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Transform basic meatballs into flavorful Moroccan delicacies.
Ingredients:
  • 500g lamb mince
  • 1.88 gm ground cumin
  • 1 tsp ground coriander
  • 1 small white onion, coarsely grated
  • 82.50 ml finely chopped parsley
  • Salt & ground black pepper, to taste
  • 40.00 ml vegetable or canola oil
  • 2 garlic cloves, crushed
  • 1 400g can peeled whole tomatoes, undrained, chopped
  • 500g (2 2/3 cups) couscous
  • 20g (1 tbsp) butter or margarine, softened
  • 21.00 gm fresh lemon juice
Instructions:
  • Mix together the mince, 1/2 teaspoon of cumin, coriander, onion, 2 tablespoons of chopped parsley, salt, and pepper in a bowl until well combined. Shape the mixture into walnut-sized balls. Heat vegetable or canola oil in a large frying pan over medium heat, then fry the meatballs, turning occasionally, for 2-3 minutes until golden brown. Drain on paper towels.
  • Drain excess oil from the pan. Sauté garlic for 30 seconds. Pour in tomatoes without draining, add remaining cumin, salt, and pepper. Bring to a boil, then simmer for 2 minutes. Place meatballs back into the pan, cover, and cook for 4-5 minutes until meatballs reach desired doneness.
  • Prepare the couscous according to the packet instructions. Mix in butter or margarine and season with salt. Then, stir in lemon juice and the remaining 2 tablespoons of parsley into the meatball and tomato mixture. Serve with the prepared couscous.

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