Moroccan Beef Meatballs with Herbed Couscous

Moroccan Beef Meatballs with Herbed Couscous

Ready in 20 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 2, 2017.

Moroccan Meatballs on a fluffy bed of tasty Couscous.


Ingredients

HERBED COUSCOUS

  • 1½ cups chicken stock
  • 1 pack couscous
  • 2 tablespoons parsley leaves
  • Zest of 1 lemon
  • ½ bag baby spinach leaves

MOROCCAN BEEF MEATBALLS

  • 1 pack Moroccan beef meatballs
  • 1 pouch Moroccan tomato sauce
  • 1 carrot, grated
  • 1 pottle roasted capsicum
  • 1 cup water
  • ½ teaspoon balsamic vinegar

TO SERVE

  • ½ pottle feta cheese
  • ½ lemon, cut into wedges

Steps

  1. Bring stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Set aside.
  2. Heat a drizzle of oil in large frypan on medium-high heat. Cook meatballs for about 3 minutes, until golden but not cooked through, turning often to ensure even cooking.
  3. Add Moroccan tomato sauce, carrot, roasted capsicum and water to pan. Bring to a simmer and reduce heat to low-medium to cook for about 10 minutes, until sauce is thickened and meatballs are cooked through. Add balsamic vinegar and season to taste with salt and pepper.
  4. While meatballs cook, roughly chop parsley. Add to couscous, along with lemon zest and baby spinach and season to taste with salt and pepper.
  5. TO SERVE, divide herbed couscous between bowls and top with Moroccan beef meatballs. Crumble over feta cheese and serve with a lemon wedge on the side.

Nutritional Information

Energy 2480 kj
593 kcal
Protein 41.3g
Carbohydrate 58.7g
Fat 20.1g