SW Moroccan Meatballs & Couscous

Name: SW Moroccan Meatballs & Couscous
Total time: 2400 s
Yield: 2 - 4 servings
Cuisine: British
Ingredients: 500 g 5% lean beef mince; 60 g dried apricots; 2 spring onions; 2 beef stock cubes; 25 g flat leaf parsley; 40 g harissa paste; 120 g couscous; Ground black peper; Salt or onion salt

spadget @spadget

I'm adding this recipe as it's something the whole family loves and it's also relatively quick and easy for everyone to help out with. It's another one of my recipes that I've adapted from Gousto and is also compatible with Slimming World. It'll do 2 - 4 servings depending on how big you like them.

If you're following Slimming World then half of this recipe (so dividing in to two servings) is 2 syns and half of your daily fibre allowance. You'll also need to add some veg if you're following the rules (see my recipe for syn free buttered spinach).

If you're not following Slimming World or not particularly looking for a low fat meal I would recommend using beef with a higher fat content, adding some pine nuts to the couscous and serving with some natural yogurt mixed with a little olive oil and salt.

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Ingredients

30 - 40 mins in

2 - 4 servings

500 g5% lean beef mince
60 gdried apricots
2spring onions
2beef stock cubes
25 gflat leaf parsley
40 gharissa paste
120 gcouscous
Ground black peper
Salt or onion salt

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Steps

30 - 40 mins in

1

Pre-heat the oven to 200°C and boil roughly 300ml of water.
2

Finely chop the spring onions and dice the apricots.
3

Separate the parsley leaves from the stalks and finely chop them, keeping them separate.
4

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.
5

Get a little helper to mix up all the ingredients in the mixing bowl with clean hands and then form in to 12 meatballs.
6

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.
7

Measure out 200ml of boiling water in to a bowl and mix in the harissa paste until fully dissolved, add the couscous and cover.
8

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).