Treat yourself to something exotic for dinner by whipping up this spicy and fragrant recipe for Moroccan meatballs, served with herb couscous.

500gm beef or lamb mince (I used organic, extra lean mince)
1 onion grated
1 garlic clove crushed
a pinch of dried chilli flakes as hot as you would like. I used smoked chilli flakes
2 Tbs Nomu dukkah
1 tsp ground cumin
salt (it needs a fair bit) and pepper
olive oil for frying

2 x 400gm tins of chopped peeled tomatoes
200 ml chicken or lamb stock. I love the Nomu lamb fond so used this.
2 cloves of garlic crushed
1 tsp cumin
1/2 tsp cinnamon
1 tsp chilli flakes (again I used smoked)
salt to taste
fresh coriander / cilantro to garnish

Herb couscous:
200gms couscous (I prefer wholeweat couscous, its tastier and better for you)
a glug of olive oil or 50gms of butter (I prefer using olive oil)
350ml chicken stock
1/2 bunch parsley chopped
1/2 bunch coriander / cilantro chopped

How to
Place all the meatball ingredients in a bowl and using your hands mix to combine
roll into smallish meatballs

Heat the olive oil in a non stick pan and fry the meatballs in batches until nicely browned on all sides and then set aside

Lightly fry the spice ingredients for the sauce in the meatball pan, and then add the tomatoes and stock

Bring to the boil and then reduce to a simmer – cook for about 10 minutes until slightly thickened

Add the meatballs back into the sauce and allow them to finish off cooking – about 4 – 5 minutes

To make the couscous, pour the hot stock and olive oil over the grains in a bowl. Cover and allow to stand until all the water has been absorbed. Fluff up with a fork and mix in the freshly chopped herbs to serve

Scatter over some roughly chopped coriander to bring in more freshness.

This dish is nicely spicy, a little bit sweet and fragrant, with the nuts and sesame seeds in the dukkah adding some texture.

Recipe provided courtesy of Pictures and text are copyright to Sam Linsell.

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