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Check out the latest recommended times in our Cooking Guidelines.
Moroccan-style meatballs with veg couscous
This yummy North African-inspired dish is a guaranteed crowd-pleaser! Aromatic beef meatballs are simmered in a garlicky tomato, onion and spinach sauce, and served with mounds of couscous loaded with peas and courgette. Best of all, it’s on the table in under half an hour.
SWK: High protein
Plants 8
SWK: High fibre
Serving size
Ingredients
- 2 onion
- 2 garlic clove
- 250g beef mince (5% fat or less)
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 1 courgette
- 150g peas
- 1 handful of fresh flat-leaf parsley
- 2 tbsp tomato purée
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 80g baby spinach
- 125g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 553
Protein: 45g
Carbs: 68g
Fat: 10.0g
Ingredients
- 2 onion
- 3 garlic clove
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 500g beef mince (5% fat or less)
- 4 tbsp tomato purée
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 160g baby spinach
- 3 courgette
- 150g peas
- 1 handful of fresh flat-leaf parsley
- 250g wholewheat couscous (Wheat) (100% Whole WHEAT semolina)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 509
Protein: 43g
Carbs: 60g
Fat: 9.5g
Moroccan-style meatballs with veg couscous
This yummy North African-inspired dish is a guaranteed crowd-pleaser! Aromatic beef meatballs are simmered in a garlicky tomato, onion and spinach sauce, and served with mounds of couscous loaded with peas and courgette. Best of all, it’s on the table in under half an hour.
Cook time:
30 mins
Cuisine:
Moroccan
Food group:
Beef
Allergens: Sulphites, Wheat
Cooking Instructions
Ace the base!
- Peel and finely dice the onions. Peel and crush the garlic, and halve or quarter any larger tomatoes. Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Tip in three-quarters of the onions and all the tomatoes and cook for 4-5 mins.
Shape & sizzle
- Meanwhile, in a large bowl, mix a quarter of the Moroccan seasoning sachet into the mince. Using your hands, shape into 10 even-sized balls (20 for 4 portions).
- Add the garlic and meatballs to the frying pan and cook for 3-4 mins, until the meatballs have browned.
Ramp up the flavour
- Add another quarter of the Moroccan seasoning sachet (the rest of the sachet for 4 portions), the tomato purée and the vinegar to the pan. Crumble in half the stock cube and pour in 150ml water (use all the stock and 200ml water for 4 portions). Stir well and simmer for 5 mins.
- Add the spinach and simmer for 4-5 mins, until the meatballs are cooked through and the sauce has thickened slightly. Lightly season to taste with salt.
Prep your couscous
- At the same time, put the couscous in a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
Bring everything together
- Coarsely grate the courgettes and stir them into the couscous, along with the remaining onions and the peas.
- Finely chop the parsley and scatter it over the meatballs and couscous to serve.