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Recipes & Eats

Moroccan Meatballs on Herby Couscous

7/9/2016

Comments

 
Elena and I made this for my fam as I have been eating at Leon a bit and their stuff is pretty good. This was lovely and is based on a recipe I found on "Olive Magazine". Give it a go. 
Moroccan Meatballs on Herby Couscous
For the meatballs
  • Lean minced lamb 500g
  • 1 red onion, finely chopped or grated
  • 2 cloves of garlic, finely chopped
  • 2cm root ginger, finely chopped or grated
  • Dried chilli flakes a pinch
  • 2 tsp  of ground cumin
  • 1 tsp ground cinnamon
  • 2 tins of plum Tomatoes
  • 200ml chicken stock, one cube
  • Coriander, handful
 
For the couscous
  • 500g couscous
  • Huge knob of butter
  • 750ml chicken stock
  • Handful of coriander
  • 2 tomatoes, chopped
  • Large hunk of cucumber
 
​
Method
 
Pop the lamb, red onion, garlic, ginger, chilli flakes, cumin and cinnamon in a large bowl and squeeze together with your hands. Season. Make into balls.
 
Fry the balls for about 2 mins each in some oil in a frying pan.  Suggest you start with one or two to work out how fast they cook before bunging them all in in one go! Can get a bit hectic!
 
Take out each ball as you do it and put on a plate.
 
When they’re all done, add the tinned plum tomatoes and chicken stock to a large pan (with a lid) and poke at the tomatoes to break them up a bit (they should remain chunky though). Bring to the boil.
 
Now cook for 18 mins then add in the coriander and let it sit for 1 or 2 mins.
 
NB. Make the couscous at about 16 mins in so that it has time to cook but not get cold.
 
For the couscous
 
Pop the couscous in a bowl, add the butter and pour over the stock. Add the chopped coriander. Cover with a plate (so it is sealed) and let it sit for 8 mins. The couscous should end up being soft.  Stir it about with a fork.

Chuck some chopped tomatoes and cucumber in the couscous (perhaps add more butter).
 
Serve with green salad with spring onions.
 
Fab.

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