Moroccan Meat Balls with Couscous
Ingredients500 g lamb mince
½ cup breadcrumbs 1 small onion, grated 1/3 cup chopped fresh coriander 1 ½ T Moroccan seasoning 3 tsp olive oil 400g can chopped tomatoes ½ c chicken stock 1 ½ cup cous cous 1 ½ cup boiling water Fresh coriander leaves |
Recipe1. Combine mince, breadcrumbs, onion, chopped coriander and Moroccan seasoning in a bowl.
2. Roll into teaspoonfuls of the mixture into balls. Place onto a plate. 3. Heat 2 teaspoons of oil in a large frying pan over medium heat. Cook half the meatballs, turning, for 5 minutes or until browned. Place on to plate with absorbent paper. Repeat with the other half. 4. 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. 5. Combine couscous and water in a heatproof bowl. Cover and set aside for 5 minutes. Use a fork to separate the grains. 6. Divide the couscous into 4 equal portions. Top with meatball mixture. Sprinkle with coriander leaves to serve. |
Nutritional InformationThis healthy protein filled recipe with a couple of tasty vegetables tips the scales with finger licking goodness.
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