Moroccan Meatballs With Couscous Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Moroccan meatballs with couscous Recipe. Enjoy quick and easy  Middle Eastern food recipes 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

Save and share Moroccan meatballs with couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *