Speedy lamb meatball & butternut tagine

Name: Speedy lamb meatball & butternut tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 500 g pack 20 British Lamb Meatballs; 350 g pouch Cooks’ Ingredients Tagine Stew Base; 400 g can Essential Chopped Tomatoes In Natural Juice; 250 g frozen Cooks’ Ingredients Butternut Squash; 100 g dried apricots; 1 tsp vegetable bouillon powder; 250 g couscous; 25 g pack flat leaf parsley, leaves roughly chopped; 4 tbsp Essential Greek Style Yogurt, to serve

Ready-made meatballs make this so quick to put together; they’re already flavoured with onion, mint, parsley and seasoning so the flavours are building from the get-go.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 tbsp olive oil
500g pack 20 British Lamb Meatballs
350g pouch Cooks’ Ingredients Tagine Stew Base
400g can Essential Chopped Tomatoes In Natural Juice
250g frozen Cooks’ Ingredients Butternut Squash
100g dried apricots
1 tsp vegetable bouillon powder
250g couscous
½ x 25g pack flat leaf parsley, leaves roughly chopped
4 tbsp Essential Greek Style Yogurt, to serve

Method

Heat the oil in a large nonstick frying or sauté pan and cook the meatballs over a gentle heat for 5 minutes, until lightly browned. Drain off the excess oil.
Add the stew base and tomatoes, bring to a simmer, then add the squash and apricots. Cover and simmer gently for 15-20 minutes, until the squash is tender and the meatballs are cooked through with no pink meat and the juices run clear.
Meanwhile, make 250ml stock with boiling water and the bouillon. Put the couscous into a large bowl, pour over the stock, then cover tightly with a plate. Set aside while the meatballs cook
Fluff up the couscous with a fork. Check the tagine seasoning and divide between shallow bowls. Scatter over the parsley and serve with the couscous and yogurt.

Cook’s tip

The secret to preparing couscous successfully is not to use too much liquid. Cover the with hot stock, reaching no more than a fingertip depth over the top of the grains. Cover with a well-fitting lid and let it steam to perfection. Add a little olive oil, lemon juice or the chopped rind of a preserved lemon to add a little more flavour.