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Moroccan meatballs with fruity couscous

by Sarah Alcock

Serves: 4


  • 500g lamb mince
  • ½ onion, finely chopped
  • 4 tsp ras el hanout spice mix
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 x 390g carton chopped tomatoes
  • a good squeeze of lemon juice
  • 250g couscous
  • 75g dried ready-to-eat apricots, chopped
  • 50g sultanas
  • a handful of fresh coriander leaves
  • 4 tbsp natural yogurt


  1. In a large bowl, combine the lamb mince, onion, half the ras el spice mix, plus a little salt and pepper and mix well. Roll into 12 balls.
  2. Heat half the oil in a large frying pan over medium heat. Cook the meatballs for 5-6 minutes until browned. Transfer to a plate with a slotted spoon and wipe out the pan with kitchen paper.
  3. Add the remaining oil to the pan, add the garlic and cook for a minute over a low heat. Add the tomatoes, the remaining spice mix and season to taste. Bring to the boil, reduce the heat and simmer for 5 minutes.
  4. Return the meatballs to the pan with the sauce, cover and cook for 8 minutes until cooked through. Add lemon juice to taste and season.
  5. Meanwhile, put the couscous in a bowl, cover with 300ml of boiled water and leave for 5 minutes. Fluff up the couscous with a fork, add the apricots and sultanas, season to taste and mix well.
  6. Serve the couscous with the meatballs and sauce. Top with the coriander leaves and a dollop of natural yogurt

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