Moroccan Meatballs & Couscous

Name: Moroccan Meatballs & Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 meatballs, 4 serving(s)
Ingredients: 1 lb ground lamb; 1/2 onion, finely chopped; 2 tablespoons harissa; 1 tablespoon dried breadcrumbs; salt and pepper; 2 tablespoons parsley, chopped; 1 1/2 onions, finely chopped; 4 garlic cloves, crushed; 1 tablespoon fresh ginger, finely chopped; 2 ounces dried apricots, chopped; 1 teaspoon paprika; 1 teaspoon ground cinnamon; 1 teaspoon coriander seed, crushed; 1 (14 ounce) can chopped tomatoes; 3/4 cup chicken stock; 1 tablespoon honey; 9 ounces couscous; 1 3/4 cups chicken stock, hot; flat leaf parsley; fresh cilantro; 1 lemon, juice; 2 tablespoons extra virgin olive oil; 1 1/2 ounces toasted sliced almonds

(1)

Recipe by English_Rose

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

READY IN: 50mins

SERVES: 4

YIELD: 16 meatballs

UNITS: US

INGREDIENTS

Nutrition

1

lb ground lamb
¹⁄₂

onion, finely chopped
2

tablespoons harissa
1

tablespoon dried breadcrumbs
salt and pepper
2

tablespoons parsley, chopped
For the sauce
1 ¹⁄₂

onions, finely chopped
4

garlic cloves, crushed
1

tablespoon fresh ginger, finely chopped
2

ounces dried apricots, chopped
1

teaspoon paprika
1

teaspoon ground cinnamon
1

teaspoon coriander seed, crushed
1

(14 ounce) can chopped tomatoes
³⁄₄

cup chicken stock
1

tablespoon honey
For the couscous
9

ounces couscous
1 ³⁄₄

cups chicken stock, hot
flat leaf parsley
fresh cilantro
1

lemon, juice
2

tablespoons extra virgin olive oil
1 ¹⁄₂

ounces 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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