Recipe

Meatballs Moroccan Style Over Couscous Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 2 years, 2 months 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

Does this look good? Yeah! / Nope

Fans

linda2230

jo_jo_ba

tinadc

lor

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.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Beef

Or see more just like this

Comments

cherihannah 2 years, 2 months ago said:
Sounds GREAT Will make

krumkake 2 years, 2 months ago said:
I want to experiment more with couscous - this sounds like a good place to start...thanks RD!

invisiblechef 2 years 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 1 year, 9 months 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!

linda2230 9 months ago said:
I just came accrpss this recipe after I joined the "From Middle Eastern Lands". It looks delicious so I have saved it to add it to my recipe collection. Thank you for sharing. "5" from me. :o)~~

Add a Comment