MOROCCAN MEATBALLS & COUSCOUS

Moroccan Meatballs & Couscous image

Provided by English_Rose

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