Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, sw moroccan meatballs & couscous. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Slimming World moroccan meatball stew 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! How To Make Moroccan Meatballs Make the meatballs: In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs.
SW Moroccan Meatballs & Couscous is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. SW Moroccan Meatballs & Couscous is something which I have loved my whole life.
To get started with this particular 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 cook that.
The ingredients needed to make SW Moroccan Meatballs & Couscous:
- Get 500 g 5% lean beef mince
- Get 60 g dried apricots
- Get 2 spring onions
- Take 2 beef stock cubes
- Take 25 g flat leaf parsley
- Prepare 40 g harissa paste
- Get 120 g couscous
- Prepare Ground black peper
- Get Salt or onion salt
Serve them in pita pockets with minty carrot salad, olives, and other fresh items, for the perfect casual dinner! Or, use them as a little party appetizer! Moroccan Meatballs Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you'll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy.
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).
Moroccan Meatballs Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you'll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. Basic meatballs go global in this Moroccan-spiced dinner. Meatballs are flavored with warm spices like cinnamon, cumin, coriander and ginger, and then simmered in a homemade tomato sauce for an exotic-tasting dish that pairs perfectly with couscous or orzo. Slimming World is a member of the Independent Press Standards Organisation (IPSO) and we subscribe to its Editors' Code of Practice.
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