Moroccan Meatballs and Couscous

We all live hectic lives and the last thing we want to do after a long day at work is slave over the stove.

Minced beef always seems to make it onto our household week night menu, however it always comes in the form of bolognese or chilli. Every now and again that’s fine… But every week!?

So today I decided to put a stop to this weekly routine nightmare and I am here to show you that a dish such as Morrocan Meatballs and Cous Cous is just as easy as the over eaten (well in my house anyway) bolognese and chilli.

Plus, if the weather is anything like it is here you are probably looking over a lawn piled with snow and I know this Morrocan dish will spread some well needed warmth upon you all!

Please do let me know if this dish warms the cockles of your hearts like it has done mine…

500g lean minced beef
2 onions
2 garlic cloves
2 tsp ground cumin
1 tsp ground cinnamon
1 cinnamon stick
Olive oil
2 x 400g tin of chopped tomatoes
2 tsp sugar
200g Couscous
Half a lemon
Bunch fresh parsley
Flaked almonds
Soft dried apricots


1) Fine slice the onion and add to the frying pan with 1tsp of olive oil, garlic cloves, ground cumin and ground cinnamon. Fry until golden brown.


2) Split the onion mixture leaving half to cool for the meatballs. With the remaining half add the chopped tomatoes, sugar, cinnamon stick, apricots, raisins and begin to simmer.


3) Add the other onions to your minced meat along with your egg and parsley. Season well. Gather into small balls on a baking tray and cook in the oven at 200 degrees for 15 minutes. You can fry your meatballs, however placing them in the oven works just as well and cuts down on a few calories.


4) Place 200ml of boiling water over your couscous and leave to stand for 5 minutes. Fluff with a fork and add the juice of half a lemon and a hand full of chopped fresh parsley.

5) After 15 minutes place your meatballs in the simmering tomato sauce for a further 5 minutes. Meanwhile, place your flaked almonds in a dry pan until slightly toasted.

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6) Serve your meatballs with your couscous, sprinkled with toasted flaked almonds and some more fresh chopped parsley.



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