Moroccan meatballs with couscous

Excerpt from Delicious! Newsletter - 29/01/08

If the weather-man is to believed then by this time tomorrow Jerusalem will be blanketed by powdery snow. This will obviously benefit Jerusalem residents who will get to enjoy the picturesque sight of the Old City draped in winter-white but us unfortunate folks in the Sharon region will only experience the icy rain and wind forecast for the next few days.

Warm your family from the inside with these flavorful and easy-to-prepare Moroccan Meatballs and winter could very well become your favorite season!

MOROCCAN MEATBALLS WITH COUSCOUS

MEATBALLS
500 grams beef mince
1 cup fresh breadcrumbs
½ cup water
2 small red chillies, seeded and chopped
1 teaspoon cumin
salt and black pepper to taste
¾ cup beef stock

TOMATO SAUCE
2 tablespoons olive oil
1 onion,chopped
1/2 teaspoon crushed garlic
1 large tin crushed tomatoes
2 tablespoons tomato paste
2 teaspoons sugar or to taste
salt and ground black pepper

COUSCOUS
2 cups water
2 teaspoons olive oil
pinch of salt
2 cups couscous
½ cup chopped coriander/cilantro leaves


1: Fry the olive oil, onion and garlic in a medium size pot over low heat for 12 minutes till soft and translucent.
2: Stir in tomatoes, tomato paste and sugar, bring to the boil and then reduce heat and simmer 25-30 minutes till thick.
3: Season with salt and pepper and add a little extra sugar if necessary.

1: Mix mince, breadcrumbs, water, chilies and cumin in a bowl, season with salt and pepper then roll into small walnut sized balls.
2: Mix tomato sauce and stock in a large frying pan, bring to the boil then reduce heat and add meatballs.
3: Cover and simmer, turning meatballs occasionally till they are cooked through or try the alternative method detailed below.
4: Prepare the couscous by combining water and olive oil in a medium size pot and bringing to the boil. Remove from heat, add the salt and then the couscous while stirring with a fork. Cover and stand for 3 minutes till the water has been absorbed then stir with a fork again till the grains are separated.
5: Gently stir the chopped coriander through the meatball mixture, season to taste and serve over couscous.

COOK'S NOTES: Make your own breadcrumbs by crumbling a few slices of fresh bread, add less chilli for reduced heat and replace coriander with parsley if you absolutely have to. If you're worried that your meatballs may fall apart when cooking - giving you Moroccan mince instead - then try a trick learned from a caterer friend and line a baking tray with paper and spray over oil. Place balls on tray - make sure they don't touch - and bake at 180 C for 12 to 15 minutes till lightly colored then add the cooked balls to the simmering tomato sauce for a few minutes before serving.