Moroccan Meatballs & Couscous |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! 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 |
Directions:
1. 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.
2. In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
3. 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.
4. 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.
5. Serve with toasted pita bread.
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