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.
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 ⅓ 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.
