Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sw moroccan meatballs & couscous. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
SW Moroccan Meatballs & Couscous is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. SW Moroccan Meatballs & Couscous is something that I have loved my entire life.
How to make grilled moroccan meatballs. Combine the egg, garlic, cilantro, cumin, allspice, salt and Serve the meatballs over couscous, topped with the yogurt sauce. These Moroccan meatballs are extra juicy and super delicious with great Moroccan inspired flavors, in a rich and wonderful tomato sauce that will have everyone begging for seconds.
To get started with this recipe, we have to prepare a few components. You can have sw moroccan meatballs & couscous using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make SW Moroccan Meatballs & Couscous:
- Make ready 500 g 5% lean beef mince
- Take 60 g dried apricots
- Take 2 spring onions
- Take 2 beef stock cubes
- Make ready 25 g flat leaf parsley
- Prepare 40 g harissa paste
- Make ready 120 g couscous
- Take Ground black peper
- Take Salt or onion salt
Television's much-loved Nadia Sawalha shares her favourite Middle Eastern recipes for family and friends. Here's a terrific weekend slow cooked supper that will fill the entire house with the most amazing fragrance of spices. We enjoyed this meal recently with some homemade flat. These Moroccan meatballs are made with minced beef and feature harissa, almonds & dried apricots they are finished with pomegranate molasses.
Steps to make SW Moroccan Meatballs & Couscous:
- Pre-heat the oven to 200°C and boil roughly 300ml of water.
- Finely chop the spring onions and dice the apricots.
- Separate the parsley leaves from the stalks and finely chop them, keeping them separate.
- 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.
- Get a little helper to mix up all the ingredients in the mixing bowl with clean hands and then form in to 12 meatballs.
- 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.
- Measure out 200ml of boiling water in to a bowl and mix in the harissa paste until fully dissolved, add the couscous and cover.
- 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).
Authentic kefta tagine recipe for Moroccan meatballs (Kefta Mkaoura) in homemade tomato sauce. Moroccan meatball tagine (kefta mkaoura) in tomato sauce. Poached eggs are a traditional garnish. This Moroccan Kefta recipe combines ground beef with Moroccan spices and other seasonings for a delicious, flavorful Moroccan meatballs appetizer or main dish served with rice, salad or couscous. This recipe for Kefta Mkaouara—Moroccan meatballs—is cooked in a spicy tomato sauce.
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