SW Moroccan Meatballs & Couscous
SW Moroccan Meatballs & Couscous

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sw moroccan meatballs & couscous. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

SW Moroccan Meatballs & Couscous is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. 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 have to first prepare a few ingredients. You can cook sw moroccan meatballs & couscous using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make SW Moroccan Meatballs & Couscous:
  1. Get 500 g 5% lean beef mince
  2. Make ready 60 g dried apricots
  3. Get 2 spring onions
  4. Prepare 2 beef stock cubes
  5. Make ready 25 g flat leaf parsley
  6. Make ready 40 g harissa paste
  7. Take 120 g couscous
  8. Get Ground black peper
  9. Prepare Salt or onion salt
Instructions to make SW Moroccan Meatballs & Couscous:
  1. Pre-heat the oven to 200°C and boil roughly 300ml of water.
  2. Finely chop the spring onions and dice the apricots.
  3. Separate the parsley leaves from the stalks and finely chop them, keeping them separate.
  4. 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.
  5. Get a little helper to mix up all the ingredients in the mixing bowl with clean hands and then form in to 12 meatballs.
  6. 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.
  7. Measure out 200ml of boiling water in to a bowl and mix in the harissa paste until fully dissolved, add the couscous and cover.
  8. 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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