AuthorAnitaThis recipe offers a delicious combination of beef and dried fruit. The two key ingredients are combined into six large meatballs and baked until nice and crispy. Couscous is combined with harissa paste giving the dish a spicy fl and strengthening the fl vour of the meatballs. To neutralise the heat, a yogurt dressing tops the dish along with delicious flaked almonds.
Allergens: Cashew | Wheat | Milk | Sulphites | Celery
Peanuts & Sesame
PREPARE THE INGREDIENTS
Preheat the oven to 200C. Peel the onion, then finely chop the onion and apricots. Finely chop the coriander leaves and stalks (keep them separated). Boil the kettle.
COOK THE MEATBALLS
Using a large bowl, add the beef, onion, apricots, coriander stalks and crumble in the stock cube, season with some pepper. Mix thoroughly, then divide the mixture into 6 balls. Place the meatballs on a foil-lined baking tray, transfer to the oven and cook for 15 Minutes, or until they're cooked through.
PREPARE THE SPICED COUSCOUS
As the meatballs cook using a large bowl, add 200ml of boiling water, the harissa paste and couscous, cover and set aside.
MAKE THE YOGURT DRESSING
Using another bowl, add the Greek yogurt, a drizzle of olive oil and season with some salt and pepper, mix until combined.
SERVE THE DISH
Using a fork fluff the couscous and season with some salt and pepper, add most of the chopped
coriander leaves (save a few pinches for the garnish). Divide the couscous between plates, serve the meatballs on top along with the yogurt drizzled over. Garnish with the flaked almonds. Enjoy!
Ingredients
Directions
PREPARE THE INGREDIENTS
Preheat the oven to 200C. Peel the onion, then finely chop the onion and apricots. Finely chop the coriander leaves and stalks (keep them separated). Boil the kettle.
COOK THE MEATBALLS
Using a large bowl, add the beef, onion, apricots, coriander stalks and crumble in the stock cube, season with some pepper. Mix thoroughly, then divide the mixture into 6 balls. Place the meatballs on a foil-lined baking tray, transfer to the oven and cook for 15 Minutes, or until they're cooked through.
PREPARE THE SPICED COUSCOUS
As the meatballs cook using a large bowl, add 200ml of boiling water, the harissa paste and couscous, cover and set aside.
MAKE THE YOGURT DRESSING
Using another bowl, add the Greek yogurt, a drizzle of olive oil and season with some salt and pepper, mix until combined.
SERVE THE DISH
Using a fork fluff the couscous and season with some salt and pepper, add most of the chopped
coriander leaves (save a few pinches for the garnish). Divide the couscous between plates, serve the meatballs on top along with the yogurt drizzled over. Garnish with the flaked almonds. Enjoy!