Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, sw moroccan meatballs & couscous. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
These Moroccan meatballs are extra juicy and super delicious with great Moroccan inspired flavors, in a rich and wonderful tomato sauce that will have everyone begging for seconds. Try our moroccan lamb meatballs recipe. Moroccan meatballs are so delicious and a great alternative to Italian meat balls.
SW Moroccan Meatballs & Couscous is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. SW Moroccan Meatballs & Couscous is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook sw moroccan meatballs & couscous using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make SW Moroccan Meatballs & Couscous:
- Prepare 500 g 5% lean beef mince
- Prepare 60 g dried apricots
- Prepare 2 spring onions
- Get 2 beef stock cubes
- Prepare 25 g flat leaf parsley
- Get 40 g harissa paste
- Prepare 120 g couscous
- Take Ground black peper
- Take Salt or onion salt
Moroccan meatball tagine (kefta mkaoura) in tomato sauce. Poached eggs are a traditional garnish. A simple Moroccan meatballs recipe for you to cook a great meal for family or friends. Buy the ingredients for our Moroccan meatballs recipe from Tesco today.
Steps to make SW Moroccan Meatballs & Couscous:
- Pre-heat the oven to 200°C and boil roughly 300ml of water.
- Finely chop the spring onions and dice the apricots.
- Separate the parsley leaves from the stalks and finely chop them, keeping them separate.
- Throw the minced beef, apricots, spring onions and parsley stalks in to a mixing bowl, sprinkle the stock cubes in and add a generous twist of black pepper and a pinch of onion salt.
- Get a little helper to mix up all the ingredients in the mixing bowl with clean hands and then form in to 12 meatballs.
- Get another little helper to line a baking tray with grease proof paper or kitchen foil ready for the meatballs. When they're ready, put the tray of meatballs in the oven on the middle shelf for 20 minutes.
- Measure out 200ml of boiling water in to a bowl and mix in the harissa paste until fully dissolved, add the couscous and cover.
- When the meatballs are done (browned but not dried out), fluff the couscous with a fork, stir in the parsley leaves and add salt and pepper to taste. Serve on plates with the meatballs sitting on top (or with a generous helping of spinach).
Beefy Moroccan meatballs and veg in a mildly spiced tomato sauce. Serve with a yogurt and mint dressing for the final touch of Moroccan magic! These delicious, exotic Moroccan Meatballs are easy to make in your Instant Pot or Slow Cooker. Usually referred to as Kefta, Moroccan meatballs are traditionally cooked in a tagine, but since that. Television's much-loved Nadia Sawalha shares her favourite Middle Eastern recipes for family and friends.
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