Spicy Meatballs And Couscous Recipes

SWEET AND SPICY GREEK MEATBALLS (KEFTEDES ME SALTSA DOMATA)

Steps:

• For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.
• For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

MOROCCAN TURKEY MEATBALLS WITH CITRUS COUSCOUS

Steps:

• In a big bowl, mix the mince, spices, onion and orange zest together really well with your hands. Roll the mixture into about 20 walnut-sized meatballs.
• Put the couscous in a bowl, pour over the hot chicken stock, cover with cling film and leave to stand for 10 mins.
• Heat the olive oil in a frying pan. add the meatballs and fry, turning often, for about 12 mins until browned all over and cooked through.
• Fluff the couscous up with a fork, stir in the chopped orange, coriander and some seasoning. Pile onto plates and serve with the meatballs.

MIDDLE EASTERN TURKEY MEATBALLS WITH COUSCOUS

Steps:

• Spray large skillet with cooking spray. Sauté 3/4 cup onion until tender.
• Bring broth to a boil in small saucepan over high heat, stir in couscous and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes. Stir in onion and spinach. Set aside.
• Meanwhile, combine turkey, egg substitute, remaining 1/4 cup onion, steak sauce, cinnamon, cumin, remaining salt and black pepper in medium bowl. Mix well. Shape into 1 inch balls (makes approximately 24).
• Spray skillet with cooking spray. Over medium high heat, add meatballs and cook until no longer pink, roughly 7 minutes.
• Add water and tomato paste to skillet, whisk until blended. Bring to a boil and reduce heat to low. Add meatballs. Cook until meatballs are hot.
• Serve meatballs and sauce over couscous mixture.

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

Steps:

• Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
• Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
• Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.