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Moroccan Harissa Meatballs
with Roasted Veggie Couscous

 

Cooking Time 15 minutes

Category

Beef

Serving

1 Person

Cuisine

Moroccan

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

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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