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Moroccan Meatballs with Almond Couscous

For a quick and easy Moroccan-inspired meal try this almond couscous recipe using carrots, almonds and currants. Top with tasty meatballs.

Moroccan Meatballs with Almond Couscous

Serves 4

1⅓ cups chicken stock

1¼ cups wholemeal couscous

500g lamb mince

1 red onion, grated

1 tbsp ras el hanout (Moroccan spice mix)

2 tbsp cumin

1 tsp cinnamon

1 egg

1 tbsp olive oil, plus extra

½ tsp harissa, or to taste

1 cup Greek-style yoghurt

Almond Couscous

2 carrots, diced

60g butter

1 red onion, sliced

⅓ cup sliced natural almonds

1 tsp cinnamon

¼ cup currants

⅓ cup lemon juice

1 cup finely shredded baby spinach leaves

½ cup chopped parsley

Bring chicken stock to the boil in a small saucepan. Add couscous; cover. Remove from heat and set aside 5 minutes. Fluff couscous with a fork and set aside to cool slightly.

To make meatballs, combine lamb, onion, spice mix, cumin, cinnamon, egg and cup of cooked couscous. Season with salt and freshly ground black pepper. Mix until combined. Form into 12 balls. Cover and refrigerate 20 minutes.

Heat oil in a large frying pan. Cook meatballs in batches, turning, 6-7 minutes or until cooked through.

Meanwhile, preheat oven to 200°C. Place carrots on an oven tray. Drizzle with extra olive oil; season. Bake 25 minutes or until tender and golden.

Heat butter in a large frying pan. Cook onion, stirring, 3 minutes. Add almonds, cook a further
5 minutes or until browned. Add cinnamon, currants, remaining cooked couscous, half the lemon juice, spinach, carrots and parsley; stir until heated through.

Combine remaining lemon juice, harissa and yoghurt. Serve meatballs on almond couscous and drizzle over harissa yoghurt.

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