Moroccan Meatballs with Golden Ras El Hanout and Green Harissa Couscous
Either beef or lamb mince can be used to make these delicious meatballs. This dish can be served winter or summer and the level of spice can be adjusted according to taste by adding more or less harissa and by garnishing the dish with an additional quantity. It can also be served with additional steamed greens or a green salad.
Ingredients:
2 tsp Malouf’s golden ras el hanout
50g quality bread crumbs
1 garlic clove
500g lamb or beef mince
1 lemon (juice of)
1 egg, lightly beaten
1 tbsp fresh parsley, finely chopped
2-3 tbsp extra virgin olive oil
150ml natural yoghurt, to serve
Sea salt and black pepper for seasoning
For the Couscous:
300g couscous
50g butter
2 tbsp Malouf’s green harissa
Method:
Heat a heavy based pan over a low heat. Add the golden ras el hanout to the pan then toast for 2-3 minutes or until fragrant.
Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the mince, lemon juice, toasted golden ras el hanout, 2/3 of the parsley, season with sea salt and black pepper. Mix well then shape into 16 balls. Cover and place into refrigerator to chill for at least 30 minutes.
Heat the oil in a frying pan. Fry the balls for 6-7 minutes, turning occasionally, until golden brown and cooked. Keep warm.
Put the couscous into a large heatproof bowl, then rub in the butter and Malouf’s green harissa. Pour over 400ml of boiling water, cover and leave for 10 minutes. Fluff up and season. Mix the remaining parsley through.
Serve the meatballs on top of the couscous and drizzle with yoghurt and garnish with additional green harissa on the side as required.
Serves 4-6
Products used in this recipe
Gaea Kalamata D.O.P Cold Extraction Extra Virgin Olive Oil 500ml
Greg Malouf Green Harissa 260g
Greg Malouf Golden Ras El Hanout 55g
