Moroccan meatballs with herb couscous
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g lean minced lamb
- 1 red oniongrated
- 2 cloves garliccrushed
- 2cm chunk root gingergrated
- a pinch dried chilli flakes
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- olive oil
- 2 × 400g tins plum tomatoes
- 200ml chicken stock
- ½ bunch corianderchopped
HERB COUSCOUS
- 200g couscous
- 50g butter
- 350ml chicken stockboiling
- ½ bunch corianderchopped
- ½ bunch parsleychopped
Nutrition: per serving
- kcal544
- fat31.7g
- carbs36.7g
- fibre2g
- protein30.2g
- salt1.67g
Method
step 1
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).
step 2
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.
step 3
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.
