Moroccan Harissa Meatballs
with Roasted Veggie Couscous
Category
Serving
Cuisine
From the test group:
Straight from the warm African coast, this Moroccan classic gets its personality from a savory tomato sauce blessed by chopped onions and garlic. The meatballs’ beef is marinated for flavor and tenderness, and a side of couscous brings the dish home. A lovely saucy meal with bright colors and a Moroccan spirit.
EGP105.00
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Ingredients
Marinated minced meat
200 grams
Puree tomato sauce
garlic
olive oil
butter
Couscous
200 grams
Chopped onions
salt
black pepper
green coriander
Colored Pepper
Carrot
Spinach
Onion
Corn Oil
Vegetable stock
Directions
Step 1- Add the flavours
On a pan over a medium-high heat, add (½ ) tablespoonful (TBSP) corn oil, chopped onion, and cook for few seconds. Add the chopped garlic and cook further for few seconds, or until the fragrance is obvious. Add the sauce and some salt and black pepper if desired. Give it a stir for few second.
Step 2- Cook the meatballs
Form a rounded ball of the minced meat (4 to 5 balls). Add the balls to the same pan (from step 1) over a low heat for (5) minutes. Add (½) the amount of chopped green coriander. Move out of the heat and keep warm.
Step 3- Cook the couscous
On a new pan over a medium-high heat, add (1) tablespoonful (TBSP) corn Oil, (1) cube of butter, and the mixed vegetables. Add salt and pepper if desired and sauté for (1) Minutes, then add the remaining green coriander.
Add the couscous and mix in the pan for few second.
Step 4- Serve your dish
On a serving bowl or a tagine, add the mixed couscous and top it with the meat balls.
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EGP105.00