20-minute meal: Meatballs with cous cous | BODYTEC

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Meatballs with cous cous

Serves 2


300g mince
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 
100g couscous
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.


  1. Mix the mince and half your diced onions together in a bowl and season the mixture well with salt and pepper.
  2. Roll into palm-sized meatballs.
  3. 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.
  4. 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.
  5. 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
  6. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and serve with coriander and couscous





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