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Moroccan meatballs with couscous
Moroccan meatballs with couscous
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spiced lamb meatballs with fresh coriander - a flavorful twist on a classic dish!
Ingredients:
  • 500g lamb mince
  • 35g (1/2 cup) fresh wholemeal breadcrumbs (made from day-old bread)
  • 1 small brown onion, coarsely grated
  • 82.50 ml chopped fresh coriander
  • 30.00 ml Moroccan seasoning
  • 13.80 gm olive oil
  • 1 x 400g can chopped tomatoes
  • 125ml (1/2 cup) chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Fresh coriander leaves, to serve
  • Salt, to season
Instructions:
  • In a bowl, mix together the mince, breadcrumbs, onion, coriander, and Moroccan seasoning. Season the mixture with salt and pepper. Shape tablespoonfuls of the mixture into balls and place them on a plate.
  • In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Cook half of the meatballs, turning occasionally, for 5 minutes or until nicely browned. Transfer the cooked meatballs to a plate and repeat with the remaining meatballs.
  • Heat up the rest of the oil in the pan, then sauté the garlic for 1 minute. Stir in the tomatoes and stock, bring to a boil, and then lower the heat to medium. Gently drop in the meatballs and let them simmer for 15 minutes until fully cooked. Finally, season with salt and pepper to taste.
  • In a heatproof bowl, mix couscous and water. Cover and let sit for 5 minutes, then fluff with a fork.
  • - Portion out the couscous onto individual serving plates. - Spoon the meatball mixture on top of the couscous. - Garnish with fresh coriander leaves before serving.

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