20-minute meal: Meatballs with cous cous
Meatballs with cous cous
2 small onions, diced
2 tbsp olive oil
60g dried apricots, halved
10ml ras el hanout (Moroccan spice*)
2 large Roma tomatoes, finely chopped
2 garlic cloves, finely chopped
30g toasted flaked almonds
8g coriander, roughly chopped
Salt and pepper
‘* if you don’t have the ras el hanout, make your own and mix ground paprika, cumin, cinnamon, cloves, cardamom and nutmeg.
- Mix the mince and half your diced onions together in a bowl and season the mixture well with salt and pepper.
- Roll into palm-sized meatballs.
- Heat the oil in a large deep frying pan, then fry the meatballs for 10 minutes, turning occasionally until cooked through. Scoop out of the pan and set aside.
- Put the dried apricots, garlic, ras el hanout, the remaining onions, tomatoes and a splash of water into the same pan, season with salt and pepper then bring to the boil and simmer for 10 minutes.
- Put the cous cous on the stove and just cover with water. Bring to boil in saucepan. Add a little salt to the water and a little olive oil to add moisture. Once boiling, turn off heat and let sit for 10 minutes
- Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and serve with coriander and couscous