Meatballs couscous

Name: Meatballs couscous
Total time: 1800 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 300 g Minced meat; 2 Onions; 3 Cloves Garlic; 100 ml tomatoes Canned; 1 Turnip; 1 Potato; 1 Tomato; 1 Carrot; 1 Zucchini; Chickpeas; 1 Lemon; Couscous semolina; Coriander; Cumin Ginger Cinamon Turmeric Salt Pepper , powder , Harissa , powder , , and; Olive Oil; Chicken stock; Keffir; Pistachios; Parmesan cheese

Juliette B @cook_7829443

Barcelona

I became quite obsessed with cooking in my new tajine. It simple, everything you cook in that plate is instantly crazy delicious. And this recipe is no different. I basically used the same base as with my chicken tajine, using, this time, home-made meatballs, a tomato stew and dress it up with couscous. The result is quite indulgent, but it's Saturday after all, so why bother.

Juliette B @cook_7829443

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Ingredients

30 mins

2-serving

300 gMinced meat
2Onions
3 ClovesGarlic
100 mltomatoes Canned
1Turnip
1Potato
1Tomato
1Carrot
1Zucchini
Chickpeas
1Lemon
Couscous semolina
Coriander
Cumin Ginger Cinamon Turmeric Salt Pepper , powder , Harissa , powder , , and
Olive Oil
Chicken stock
Keffir
Pistachios
Parmesan cheese

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Steps

30 mins

1

Prepare your meatballs: mix the meat with 1 tablespoon of minced onion, cilantro, mustard powder, salt and pepper and 1 tablespoon of grated parmesan. Roll them in the shape of your meatballs and let them brown in your tajine with olive oil.
2

In a separate pan: brown your onions with the mix of spices. Add a little bit of water to incorporate all the spices. Add the mix to your tajine once the meatballs are browned on the outside (but not completely cooked) and the minced garlic.
3

Add the canned tomatoes with a glass of water and the chicken stock. Then add all your sliced or minced veggies (the turnip is quite long to cook, so you can pre-cook it in salted water when you are preparing and cooking your meatballs).
4

Leave it to simmer for 30 minutes. Add salt and pepper and chopped cilantro.
5

Prepare your couscous. With the boiling water, you used to cook your turnip, pour your liquid over the semolina one glass at a time. Add a little bit of olive oil so that your semolina doesn't stick. Cover with a plate and leave it to rest. You can flavor your couscous with a bit of harissa and the zest of a lemon.
6

Dress your plate with the couscous, your tagine, the pistachios, few leaves of cilantro, kefir yogurt and more lemon zest. Enjoy !