Moroccan Meatballs with Herbed Couscous

I saw this dish posted on the menu at work for lunch one day and decided to do a search for the recipe since it sounded so good. Found the recipe on bbcgoodfood.com and couldn't wait to make it. It was a little trouble finding the ground lamb, but I tracked a couple packages down at the Nugget. So glad I doubled the batch! It turned out delicious!!! I will definitely be making this again. Sorry for the metric units; it is off bbc.com. If you don't have a scale, I would just follow the water:couscous ratio on the box.


Moroccan Meatballs with Herbed Couscous

500 g lean ground lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm chunk ginger root, grated
pinch of dried chili flakes
2 tsp ground cumin
1 tsp ground cinnamon
olive oil
800 g can plum tomatoes, diced
200 ml chicken stock
1/2 bunch cilantro, chopped

Herbed couscous:

200 g couscous
50 g butter
350 ml chicken stock, boiling
1/2 bunch cilantro, chopped
1/2 bunch parsley, chopped

Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (will form about 30).

Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes. Add the tomatoes and stock and season. Simmer for 10 minutes until sauce is thickened. Stir in the cilantro.

To make the couscous put in a bowl with the butter and some seasoning. Pour over the chicken stock and cover with lid. Leave for 10 minutes. Stir the herbs through and serve with meatballs.