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We hope you got insight from reading it, now let’s go back to sw moroccan meatballs & couscous recipe. You can have sw moroccan meatballs & couscous using 9 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook SW Moroccan Meatballs & Couscous:
- Use 5% lean beef mince
- Get dried apricots
- You need spring onions
- Provide beef stock cubes
- Take flat leaf parsley
- Prepare harissa paste
- Use couscous
- Take Ground black peper
- Prepare Salt or onion salt
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).
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