Moroccan meatballs

Moroccan meatballs

Tags

Moroccan

Cook

Ingredients

  • 1 onion, finely diced
  • 6 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • 1 tsp coriander
  • ½ tsp cayenne
  • Pinch ground cloves
  • 1 red pepper, finely diced
  • 2 tins peeled plum tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • ¼ tsp black pepper
  • Pinch flaky sea salt
  • 12 vegan meatballs
  • 4 tbsp pomegranate seeds
  • 2 tsp chopped parsley
  • 4 tbsp vegan yogurt
  • Pinch sumac
  • Pinch chilli flakes
  • 1 cup dry couscous
  • 1 cup vegetable stock
  • Juice of ½ lemon
  • ½ cup chopped parsley
  • ½ cup chopped coriander

Steps

  1. In the wok over medium, add olive oil and bring to temperature.
  2. Add the onion and garlic and cook until the onions are translucent.
  3. Add the bell pepper and continue cooking until beginning to soften.
  4. Add the spices and stir to combine.
  5. Add the tomatoes, tomato paste and stock. Use your spatula to break up the tomatoes roughly.
  6. Season then cover and reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
  7. Add the meatballs to the top of the sauce. Cover and cook for a further 20 minutes.
  8. Cover the couscous with 1 cup boiling water and wait 5 minutes.
  9. In the couscous squeeze in the lemon juice, 1 tbsp olive oil, parsley and coriander
  10. Fluff the couscous with a fork and serve.
  11. Serve meatballs over couscous and top with pomegranate seeds, parsley and yogurt.