Moroccan Meatballs and Cous Cous

Recipe tags

• Spicy
• Dinner

Ingredients

• 400 g Beef Meatballs
• 500 g Passata
• 3 tsp Harissa Seasoning
• 2 tsp Chopped Garlic
• 1 tin Chickpeas
• 1 item Beef Stock Cube
• 1 tsp Cumin
• 0.5 pack Feta
• 1 item Red Onion
• 1 bunch Fresh Coriander
• 1 tbsp Olive Oil
• 2 packs Cous Cous
• 1 pinch Salt
• 1 pinch Pepper
• 1 tbsp Tomato Puree

Method

1. Heat the olive oil in a large frying pan over a medium-high heat.
2. Add the beef meatballs and cook for around 5-6 minutes, turning regularly, until browned all over. They do not need to be completely cooked through yet. Remove them to a plate and set aside.
3. Peel and finely chop the red onion, then add it to the same pan. Cook over a medium heat for 4-5 minutes until softened.
4. Stir in the chopped garlic, harissa seasoning and cumin and cook for another minute.
5. Add the tomato puree and stir for a further 30 seconds then pour in the passata.
6. Make up the beef stock cube with around 150ml boiling water and add it to the pan.
7. Drain the chickpeas and stir them in, then return the meatballs to the sauce. Season with the salt and pepper, bring to a gentle simmer and cook for 12-15 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
8. While the meatballs simmer, prepare the cous cous according to the packet instructions. Once ready, fluff it up well with a fork.
9. Roughly chop the fresh coriander and crumble the feta.
10. Divide the cous cous between the plates, spoon over the meatballs, chickpeas and plenty of the harissa tomato sauce, then finish with the feta and fresh coriander.

Notes

• Juicy beef meatballs and chickpeas in a rich harissa tomato sauce, served with fluffy cous cous and finished with salty feta and fresh coriander. It’s warming, colourful and full of flavour, while still being easy enough for a straightforward midweek dinner.

Tips

• Brown the meatballs well at the start. That extra colour gives the sauce more flavour.
• Let the harissa and cumin cook briefly in the pan before adding the passata. It helps the spices taste fuller.

Swaps and substitutes

• Beef Meatballs: Lamb meatballs would work particularly well with the harissa flavours.
• Harissa Seasoning: Use a little harissa paste instead, adding it to taste.
• Chickpeas: Butter beans can be used if that is what you have.
• Passata: Chopped tomatoes can be used for a chunkier sauce.

No-waste tips

• Remaining feta: Crumble it over salads, roasted vegetables or pasta.
• Leftover meatballs and sauce: Keep them together so the meatballs stay moist when reheated.