The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan meatballs with couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan meatballs with couscous.
Meatballs are always on the money, and spiced lamb mince with fresh coriander makes for a fun twist on a family favourite.
Preparation Time 20 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
500g lamb mince
35g (1/2 cup) fresh wholemeal breadcrumbs (made from day-old bread)
1 small brown onion, coarsely grated
1/3 cup chopped fresh coriander
1 1/2 tbs Moroccan seasoning
3 tsp olive oil
1 garlic clove, crushed
1 x 400g can Ardmona Chopped Tomatoes
125ml (1/2 cup) chicken stock
290g (1 1/2 cups) couscous
375ml (1 1/2 cups) boiling water
Fresh coriander leaves, to serve
Method
Combine mince, breadcrumbs, onion, chopped coriander and Moroccan seasoning in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.
Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.
Heat the remaining oil in the pan. Add the garlic and cook for 1 minute. Add the tomato and stock. Bring to the boil. Reduce heat to medium. Add the meatballs. Simmer for 15 minutes or until meatballs are cooked through. Season with salt and pepper.
Meanwhile, combine couscous and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.
Divide the couscous among serving plates. Top with the meatball mixture. Sprinkle with coriander leaves to serve.
Source
Good Taste - September 2009, Page 48
Recipe by Miranda Farr
More recipes from the hummus blog:
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs
Rice and meat phyllo (Ouzi)
Spice Rubbed Lamb Pops
Lemon roast turkey with hazelnut & fig stuffing
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