- Moroccan Meatballs With Apricot Couscous.jpg (25.92 KiB) Viewed 811 times
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 750g (1lb 6oz) lean beef mince (5% fat or less)
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 16 spring onions, finely chopped
- 40g (1½oz) fresh mint leaves, finely chopped
- Low-calorie cooking spray
- 320g (11oz) dried couscous
- 1 tsp dried chilli flakes
- 2 tsp vegetable bouillon powder
- 150g (5oz) frozen peas
- 200g (7oz) fat-free natural Greek yogurt
- 2 small garlic cloves, crushed
- Juice of 2 lemons
- 6 medium apricots, halved, de-stoned and roughly chopped
- 100g (4oz) radishes, roughly chopped
- Salt and pepper
Method
1. Add the beef, cumin, cayenne pepper, ¾ of the spring onions, ½ the mint, a pinch of salt and some pepper to a bowl and mix well with your hands.
2. Divide the mixture into 24 even pieces and roll each piece into a ball. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium - high heat. Add the meatballs and fry for 6 - 7 minutes or until nicely browned and just cooked, turning occasionally.
3. Meanwhile, mix the couscous, ½ tsp chilli flakes and the bouillon powder in a large heatproof bowl. Pour over 400ml (14fl oz) boiling water, stir well, cover with a tea towel and leave to stand for 5 minutes.
4. Cook the peas according to the pack instructions and drain well. In a bowl, mix together the yogurt, garlic, 4 tbsp spring onions, remaining chilli flakes and season to taste. Divide between individual serving pots. Uncover the couscous and fluff up the grains with a fork.
5. Stir through the peas, lemon juice, apricots, radishes and the remaining spring onions and mint. Serve with the meatballs, garlicky yogurt and a big salad.
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