Moroccan meatballs with fruity pistachio couscous

Name: Moroccan meatballs with fruity pistachio couscous
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1⁄2 Federation flat leaf parsley; 1⁄2 bunch/pot of mint; 300 g minced beef; 1 Egg (Gr. M); 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 1 red chilli pepper; 4 TABLESPOONS Olive oil; 1⁄2 Tbsp ground cumin; 1⁄2 Tsp Cinnamon; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 2 Bay leaves; 75 g Kalamata olives without stone; 1 TEASPOON liquid honey; 50 g Couscous (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Spring onions; 100 g Soft Figs; 100 g Soft apricots; 30 g Pistachio kernels; 100 ml Orange juice; 2 TABLESPOONS Lemon juice; 1 TEASPOON liquid honey; 1/4 TEASPOON ground cilantro; 1/4 TEASPOON Cinnamon

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1⁄2 Federation flat leaf parsley
1⁄2 bunch/pot of mint
300 g minced beef
1 Egg (Gr. M)
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
1 red chilli pepper
4 TABLESPOONS Olive oil
1⁄2 Tbsp ground cumin
1⁄2 Tsp Cinnamon
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
2 Bay leaves
75 g Kalamata olives without stone
1 TEASPOON liquid honey
50 g Couscous (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Spring onions
100 g Soft Figs
100 g Soft apricots
30 g Pistachio kernels
100 ml Orange juice
2 TABLESPOONS Lemon juice
1 TEASPOON liquid honey
1/4 TEASPOON ground cilantro
1/4 TEASPOON Cinnamon
1/4 TEASPOON ground ginger

Directions

1
Wash parsley and mint, shake dry, pluck off leaves and chop finely. Knead minced meat, herbs, egg and breadcrumbs in a bowl. Season vigorously with 1⁄2 tsp salt and 1⁄4 tsp pepper. Shape into approx. 12 small balls with moistened hands, cover and chill for approx. 30 minutes.
2
For the tomato sauce, peel and finely dice the onions and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely.
3
Heat 2 tablespoons of olive oil in a saucepan. Roast the cumin and cinnamon for about 2 minutes. Add the onions and fry over low heat for about 5 minutes until transparent. Steam chilli and garlic for about 1 minute. Add tomato paste, tomatoes and bay leaf, bring to the boil and simmer for about 30 minutes.
4
Add olives about 10 minutes before the end. Season to taste with salt, pepper and honey.
5
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Heat 2 tablespoons of oil in a large pan. Fry the meatballs for 3-4 minutes, turning them over and taking them out. Pour tomato sauce into two ovenproof casseroles (each approx. 15 cm Ø) or a large ovenproof dish.
6
Place meatballs on top and roast in the hot oven for 20-25 minutes. Serve with the couscous.
7
Put the couscous in a large bowl. Pour 75 ml boiling salted water over it and let it stand for about 5 minutes. Clean and wash the spring onions and cut them into diagonal rings. Cut figs and apricots into small pieces. Chop the pistachios.
8
For the dressing mix orange juice, lemon juice, 1 teaspoon honey, coriander, 1/4 teaspoon cinnamon and ginger. Season to taste with salt and pepper. Loosen couscous with a fork and mix with spring onions, figs, apricots, pistachios and dressing. Season again with salt and pepper if necessary.