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Moroccan meatballs with couscous

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 500g lamb mince
  • 35g (1/2 cup) fresh wholemeal breadcrumbs (made from day-old bread)
  • 1 small brown onion, coarsely grated
  • 1/3 cup chopped fresh coriander
  • 1 1/2 tablespoons Moroccan seasoning
  • 3 teaspoons olive oil
  • 1 garlic clove, crushed
  • 1 x 400g can Ardmona Chopped Tomatoes
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Fresh coriander leaves, to serve
  • Salt, to season


  • 1
    Combine mince, breadcrumbs, onion, chopped coriander and Moroccan seasoning in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls. Place on a plate.
  • 2
    Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook half the meatballs, turning, for 5 minutes or until browned. Transfer to a plate. Repeat with remaining meatballs.
  • 3
    Heat the remaining oil in the pan. Add the garlic and cook for 1 minute. Add the tomato and stock. Bring to the boil. Reduce heat to medium. Add the meatballs. Simmer for 15 minutes or until meatballs are cooked through. Season with salt and pepper.
  • 4
    Meanwhile, combine couscous and water in a heatproof bowl. Cover. Set aside for 5 minutes. Use a fork to separate the grains.
  • 5
    Divide the couscous among serving plates. Top with the meatball mixture. Sprinkle with coriander leaves to serve.

Source: taste.com.au


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