Moroccan Meatballs with Herb Couscous

Name: Moroccan Meatballs with Herb Couscous
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 500 g minced lean lamb; 1 red onion; 2 garlic cloves; 2 cm fresh ginger; 0.125 tsp dried chili pepper flakes; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tbsp olive oil; 800 g plum tomatoes; 200 ml chicken stock; 1 cup fresh coriander; 200 g couscous; 50 g butter; 350 ml chicken stock; 1 cup fresh coriander; 1 cup fresh parsley

Lamb, couscous and plum tomatoes come together in these meatballs, fragrant with ginger and chilli and simmered on the stove.

1 hr · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Meatballs:. Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
2
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.
3
Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season.
2 min
4
Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
5
Couscous:. To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with clingfilm.
6
Leave for 10 minutes. Stir the herbs through and serve with meatballs.
10 min