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Moroccan-style beef meatballs & wholegrain couscous
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300g pack 20 Essential Beef Meatballs
3 onions, thinly sliced
500g courgette, cut into 1cm chunks
3 cloves garlic, crushed
1½ tsp ras el hanout
20g fresh root ginger, finely chopped
2 1/2 tsp Marigold Vegetable Bouillon
40g pitted dates, chopped
25g pack flat leaf parsley, chopped
200g wholegrain couscous
1. Heat a dry frying pan, add the meatballs and fry gently for 5 minutes, shaking the pan frequently until browned, then lift out of the pan. Add the onions and courgettes to the pan and cook for 6-8 minutes, stirring frequently until lightly golden. Add the garlic, spice and ginger and cook for a further 2 minutes.
2. Stir in 2 tsp of the bouillon, the dates and 300ml boiling water. Return the beef to the pan with ¾ of the parsley and cover with a lid. Cook gently for 10 minutes.
3. Meanwhile, put the couscous in a heatproof bowl with the remaining bouillon and 300ml boiling water. Cover and leave to stand while the beef cooks (the meatballs need to be completely cooked through with no pink meat in the centre). Stir the couscous to loosen and serve, topped with the beef and remaining parsley sprinkled over.
Cook’s tip For a veggie alternative to this recipe, cut butternut squash or pumpkin into chunky pieces to replace the meatballs. Soften in a little oil before adding the remaining vegetables and spices.
Typical values per serving:
2 of your 5 a day/low fat
This recipe was first published in November 2020.