Best Moroccan Meatballs With Couscous And Roasted Carrots Recipes

Moroccan Meatballs & Couscous image

Provided by English_Rose

Categories Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

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

Steps:

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.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
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.
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.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

Moroccan Meatballs With Herb Couscous image

Provided by Baby Kato

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

500 g minced lean lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm fresh ginger, chunk root, grated
1/8 teaspoon dried chili pepper flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
800 g plum tomatoes (2 x 400g tins)
200 ml chicken stock
1 cup fresh coriander, chopped
200 g couscous
50 g butter
350 ml chicken stock, boiling
1 cup fresh coriander, chopped
1 cup fresh parsley, chopped

Steps:

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