Moroccan Meatballs and Couscous

Name: Moroccan Meatballs and Couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 meatballs
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb ground lamb; 0.5 onion; 2 tbsp harissa; 1 tbsp dried breadcrumbs; salt and pepper; 2 tbsp parsley; 1.5 onions; 4 garlic cloves; 1 tbsp fresh ginger; 2 oz dried apricots; 1 tsp paprika; 1 tsp ground cinnamon; 1 tsp coriander seed; 1 can chopped tomatoes (14 ounce); 0.75 cup chicken stock; 1 tbsp honey; 9 oz couscous; 1.75 cup chicken stock; flat leaf parsley; fresh cilantro; 1 lemon; 2 tbsp extra virgin olive oil; 1.5 oz toasted sliced almonds

Gently simmered lamb, couscous and breadcrumbs, warmed with harissa and ginger. It comes to the table with toasted pita bread.

50 min · Serves 16 · Medium

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: medium

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.
2 min
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. Serve with toasted pita bread.
5 min