Tunisian Meatballs with Couscous
These Mediterranean meatballs are a beef meatball made with Tunisian spices. They are easy enough to make for a quick tasty weeknight meal!
Nutrition Per Portion
- Calories
817
- Carbs
85.3g
- Fat
58.1g
- Fibre
7.3g
- Protein
39g
- Sugar
16.9g
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Tunisian Spices
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Golden Raisins
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Couscous
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Chicken Stock
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Cinnamon Stick
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Tomato Paste
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Brown Onion
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Olive Oil
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Spring Onion
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Fresh Coriander
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Fresh Parsley
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Garlic
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Eggs
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Beef Mince
|
Tunisian Spices |
Golden Raisins |
Couscous |
Chicken Stock |
Cinnamon Stick |
Tomato Paste |
|
Brown Onion |
Olive Oil |
Spring Onion |
Fresh Coriander |
Fresh Parsley |
Garlic |
|
Eggs |
Beef Mince |
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0.0 min
Boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.
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0.5 min
Peel and finely chop the garlic and brown onion.
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3.0 min
Chop the fresh parsley and coriander.
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4.0 min
Finely slice the spring onion.
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5.0 min
Place 1/2 of the oil in a saucepan and heat over medium high heat.
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6.0 min
Add the onion and cook until beginning to soften.
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7.5 min
Add the 1/2 the garlic the tomato paste and cinnamon stick.
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8.0 min
Season with salt and pepper.
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8.5 min
Add half the stock (75ml per person), and stir to incorporate, cook on medium-high heat until boiling.
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10.0 min
Reduce heat and simmer, covered, while you begin to make the meatballs.
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10.5 min
In a bowl, add the beef mince, egg* and remaining garlic. Season with salt and pepper.
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11.5 min
Add the 3/4 fresh herbs, tunisian spices and 3/4 spring onions.
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12.0 min
Using your hands, mix and massage the mixture until well combined.
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13.0 min
Shape the meat mixture into meatballs and set aside.
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14.5 min
Add the remaining oil in a saucepan and heat over medium-high heat.
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15.5 min
Add the meatballs and pan fry them until they are browned on all sides.
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18.0 min
Remove the meatballs and add to the simmering sauce.
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18.5 min
Increase the heat to medium and simmer the meatballs until they are tender and cooked through.
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22.0 min
Taste the sauce and adjust the seasoning accordingly.
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23.0 min
In another bowl, add the couscous and raisins. Add the 75ml of stock, season with pepper, cover and set aside.
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25.0 min
Uncover the couscous and fluff with a fork. Distribute among serving plates.
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26.0 min
Serve the couscous with the meatballs and sauce.
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27.0 min
Sprinkle with any remaining fresh herbs and spring onions.
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Ingredients
Tunisian Spices
Golden Raisins
Couscous
75ml of stock per person
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 320 ml per person
Cinnamon Stick
Tomato Paste
Brown Onion
finely chopped
Olive Oil
3 tablespoons per person
Spring Onion
thinly sliced
Fresh Coriander
chopped
Fresh Parsley
chopped
Garlic
finely chopped
Eggs
1/4 egg per person
Beef Mince
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Reviews (1)
Kirsty Van Rooyen Verified
This dish was pure perfection!