Moroccan Meatballs With Herb Couscous
Ready In: 1 hr
Serves: 4
Ingredients
Meatballs
- 500 g minced lean lamb
- 1 red onion, grated
- 2 garlic cloves, crushed
- 2 cm fresh ginger, chunk root, grated
- 1⁄8 teaspoon dried chili pepper flakes
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 800 g plum tomatoes (2 x 400g tins)
- 200 ml chicken stock
- 1 cup fresh coriander, chopped
Herb couscous
- 200 g couscous
- 50 g butter
- 350 ml chicken stock, boiling
- 1 cup fresh coriander, chopped
- 1 cup fresh parsley, chopped
Directions
- Meatballs:
- Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
- Mix and form into little meatballs, should have around 30.
- Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
- Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
- Add the tomatoes and stock and season.
- Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
- Couscous:
- To make the couscous put in a bowl with the butter and some seasoning.
- Pour over the chicken stock and cover with clingfilm.
- Leave for 10 minutes. Stir the herbs through and serve with meatballs.
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