Moroccan Meatball with Lemon and coriander Couscous

This was actually an inspiration taken from Leon. As you may not know Leon is an upcoming fast healthy food restaurant. Dishes are amazing kind of pricey but I think it worth it.

All pre thought conceptions of the dish got blown out the water, the meal was amazing as soon as I had a bite. Moroccan food is usually infused with dried fruit and meats, me being a sweet tooth the idea of using dates, raisins, apricot etc. It intrigued my taste buds. This delivers just that, a nice meaty sweet flavoursome dish with a nutty little crunch.

You need

2 tbspn, Olive oil

½ , Onion

100g, Tinned Apricot

1, Cinnamon stick

400g, Chopped Tomato

1 tspn, Almond Flakes

Coriander

Meatball

1 cup, couscous

½ , Lemon

Method
  1. Add oil to the pan and fry the meatballs till brown, this should be no more than 10min on a medium heat. Once finished place into another bowl and leave to cool down.
  2. Fry the onions, once browned pour in the Tomato, Apricot (I used Tinned Apricot, more so for the juices, however use only 1 tbpsn of the juices), Almond Flakes and cinnamon stick. Simmer for 10min.
  3. Add the meatballs back in, turn the heat down and leave for a further 5min.(Once done you can garnish more Almond Flakes on top)
  4. Boil a kettle and pour the couscous in a container. Once the kettle has boiled pour it in the container(2 cups worth of water). leave for 2 min.
  5. Once done add a tbspn of Olive oil, lemon and Coriander. Mix together and serve.

Leave a comment and let me know how it goes.

 

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