Moroccan meatballs with fruit couscous

Name: Moroccan meatballs with fruit couscous
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 bunch Parsley; 1/2 bunch Mint; 300 g Minced beef; 1 egg (size M); 30 g Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 1 red chilli pepper; 1/2 TABLESPOON Cumin seed; 4 TABLESPOONS Olive oil; 3/4 TEASPOON ground cinnamon; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 2 Bay leaves; 75 g Kalamata olives without stone; 2 TEASPOONS Honey; 2 TABLESPOONS Oil; 200 g Instant Couscous; 1/2 bunch Spring onions; 100 g dried soft figs; 100 g dried soft apricots; 30 g Pistachio kernels; 100 ml freshly squeezed orange juice; 7-10 Tbsp Juice of 1 lemon; 1/4 TEASPOON ground cilantro; 1/4 TEASPOON ground ginger

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 bunch Parsley
1/2 bunch Mint
300 g Minced beef
1 egg (size M)
30 g Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
1 red chilli pepper
1/2 TABLESPOON Cumin seed
4 TABLESPOONS Olive oil
3/4 TEASPOON ground cinnamon
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
2 Bay leaves
75 g Kalamata olives without stone
2 TEASPOONS Honey
2 TABLESPOONS Oil
200 g Instant Couscous
1/2 bunch Spring onions
100 g dried soft figs
100 g dried soft apricots
30 g Pistachio kernels
100 ml freshly squeezed orange juice
7-10 Tbsp Juice of 1 lemon
1/4 TEASPOON ground cilantro
1/4 TEASPOON ground ginger

Directions

1
Wash parsley and mint, shake dry, pluck off leaves and chop finely. Mix minced meat, herbs, egg and breadcrumbs in a bowl. Season well with salt and pepper. Shape into approx. 12 small balls with moistened hands, chill for approx. 30 minutes.
2
Meanwhile peel onions and garlic and cut them into pieces. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Roast the cumin in a pan without fat for about 1 minute, take it out and crush it in a mortar.
3
Heat 2 tablespoons of olive oil in a saucepan. Sauté cumin and 1/2 tsp. cinnamon for 1-2 minutes. Add the onions and fry over a low heat for 5-6 minutes until transparent. Add chilli and garlic and steam for about 1 minute.
4
Add tomato paste, tomatoes and bay leaf, bring to the boil and simmer for about 30 minutes. Add olives about 10 minutes before the end of cooking time. Season to taste with salt, pepper and 1 teaspoon honey.
5
Heat the oil in a large frying pan. Fry the meatballs for 3-4 minutes, turning them over and taking them out. Pour tomato sauce into two ovenproof casseroles (approx. 15 cm Ø) or a large ovenproof dish.
6
Place meatballs on top and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 20-25 minutes.
7
Put the couscous in a large bowl. Pour 300 ml boiling salted water over it and let it stand for about 5 minutes. Clean and wash spring onions and cut into slanted rings. Cut figs and apricots into small pieces.
8
Chop the pistachios.
9
For the dressing mix orange juice, lemon juice, 1 teaspoon honey, coriander, 1/4 teaspoon cinnamon and ginger. Stir in 2 tablespoons of olive oil drop by drop. Season to taste with salt and pepper. Loosen the couscous with a fork and mix with spring onions, figs, apricots, pistachios and dressing.
10
Season again with salt and pepper if necessary. Arrange the couscous and serve with the meatballs.