This recipe is a great twist on traditional Italian meatballs. A quick and easy way of experimenting with new flavours to create a delicious and healthy supper to enjoy with your family and friends. So what exactly makes this recipe Moroccan? Probably most obviously the couscous as well as the combination of fruit (dried apricots) and spices that we usually associate with a tagine. This is a great way of making your couscous evening a little more interesting.
Pack of 16 ready-made beef or chicken meatballs.
1 red onion sliced
2 cloves garlic finely chopped
1 chilli deseeded and finely chopped
100g dried apricots, halved
1 pinch cinnamon
400g tin chopped tomatoes
Handful coriander, chopped
1) Heat the oil in a large deep-frying pan, then fry the onion, garlic and chilli until soft.
2) Add the dried apricots, cinnamon, tomatoes, coriander and half a can of water to the pan, then bring to the boil and simmer for 10 minutes.
3) Return the meatballs to the pan and coat well with tomato sauce. Cook for 10 minutes.
4) Meanwhile prepare the couscous. Fill a cup with boiling water. Cover two cups of couscous with the water and let it absorb. Cover and leave it to sit for a few more minutes. Fluff with a fork before serving.
5) Serve meatballs on a bed of couscous.