Recipe

Meatballs Moroccan Style Over Couscous Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 10 months, 3 weeks ago A quick tasty fast meal. You can use prepackaged meatballs for this. Or make your own meatballs. I found this recipe it is quick and tasty. Prep:5m Cook:20m Servings:8	Recipediva
	easy

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Ingredients

3 teaspoons vegetable oil

1 2/3 cups (10 ounces) plain couscous

36 already-cooked meatballs, fresh or frozen

2 large onions (for about 2 cups chopped)

1 large can (28 ounces) diced tomatoes

2 cloves fresh garlic, minced, or 2 teaspoons bottled minced garlic

1 1/2 teaspoons sugar

1 fresh jalapeno pepper (for 2 tablespoons minced)

3 tablespoons chopped fresh cilantro

3 tablespoons chopped fresh parsley

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground (dried) ginger

Directions

Bring 2 cups water and 1 teaspoon of the vegetable oil to a boil in a medium-size saucepan.

When the water boils, remove the pan from the heat and stir in the couscous.

Cover the pan and let it stand until the meatballs are ready to serve. Just before serving, fluff the couscous lightly with a fork.

If the meatballs are frozen, run them under hot water so you can remove the packaging.

Place the meatballs on a microwave-safe plate and microwave, uncovered, on high power for 2 minutes to partially defrost.

Meanwhile, heat the remaining 2 teaspoons oil in a 12-inch skillet over medium heat (or use a 4 1/2-quart soup pot).

Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onions begin to soften, about 3 minutes.

Add the tomatoes and their juice.

Add the garlic and the sugar to the skillet.

Seed and finely chop the jalapeno. Add it to the sauce.

Cook, stirring occasionally, while you rinse and chop the cilantro and parsley (if using).

Add them to the skillet.

Then add the cumin, cinnamon, ginger, and meatballs (fresh or partially defrosted).

Cover the skillet and cook until the meatballs are heated through and are beginning to absorb the sauce, about 10 minutes. Serve immediately over the hot couscous.

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Comments

cherihannah 10 months, 3 weeks ago said:
Sounds GREAT Will make

krumkake 10 months, 3 weeks ago said:
I want to experiment more with couscous - this sounds like a good place to start...thanks RD!

invisiblechef 8 months ago said:
Everytime I come here to write on your page, I find a new recipe I've missed the last time. This one sounds really good. And we love couscous, and right in front of me I'm reading this book Called Persian Cooking, that's like Morrocan cooking isn't it? with fruits and rices, it's all so yummy!

lor 5 months, 2 weeks ago said:
Great meatball recipe. I love couscous as well and from time-to-time I have been using quinoa as a substitute. If you have never tried quinoa it's somewhat similar and yet very different. It's quite an interesting grain and it's packed with nutrients. Thank you for this keeper!

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