Moroccan Meatballs With Herb Couscous Recipes

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MOROCCAN MEATBALLS WITH HERB COUSCOUS



Moroccan Meatballs With Herb Couscous image

This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from :website - bbc.Goodfood.com. Recipe from olive magazine, July 2009 This meal is delicious served with herb couscous, just perfect for a dinner party, your guests will leave happy and full.

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.

Nutrition Facts : Calories 602, Fat 24.1, SaturatedFat 10.8, Cholesterol 111, Sodium 412.4, Carbohydrate 56.7, Fiber 6.6, Sugar 8.9, Protein 39.3

MOROCCAN MEATBALLS & COUSCOUS



Moroccan Meatballs & Couscous image

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

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

SPEEDY MOROCCAN MEATBALLS



Speedy Moroccan meatballs image

A great twist on meatballs for a quick and tasty supper

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricot , halved
1 small cinnamon stick
400g tin chopped tomato with garlic
25g toasted flaked almond
handful coriander , roughly chopped

Steps:

  • Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
  • Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium

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