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healthy

Morrocan Spiced Sausage Meatballs with Harissa Cous Cous

Made mostly of store cupboard staples.

35 4
Morrocan Spiced Sausage Meatballs with Harissa Cous Cous | DonalSkehan.com, Made mostly of store cupboard staples.

healthy

Morrocan Spiced Sausage Meatballs with Harissa Cous Cous

Made mostly of store cupboard staples.

Friday, September 22, 2017
US / METRIC

1-2 tbsp rapeseed oil

A good handful of mint leaves

100g natural yoghurt

4 tbsp flaked almonds, toasted

Sea salt and ground black pepper

For the meatballs:

500g best quality sausage meat

1 tbsp cumin seeds, toasted & crushed

1 tbsp coriander seeds, toasted & crushed

1 tbsp fennel seeds, toasted & crushed

1 tsp cayenne pepper

For the couscous:

250g couscous

400ml chicken stock, just boiled

1 tbsp harissa paste

1-2 tbsp rapeseed oil

A good handful of mint leaves

3.5 oz natural yoghurt

4 tbsp flaked almonds, toasted

Sea salt and ground black pepper

For the meatballs:

17 oz best quality sausage meat

1 tbsp cumin seeds, toasted & crushed

1 tbsp coriander seeds, toasted & crushed

1 tbsp fennel seeds, toasted & crushed

1 tsp cayenne pepper

For the couscous:

9oz couscous

14 fl oz chicken stock, just boiled

1 tbsp harissa paste

 

Frying pan

Bowl

35mins
Serves 4

There are few recipes that can boast being made almost entirely of store cupboard ingredients but this one comes close. Bar a few mint leaves, some yoghurt and sausage meat, the rest of the required items can happily lie in wait for their moment to shine. If you choose not to use sausage meat here, a combination of pork and beef mince, or lamb will be worthy fit.

Combine the ingredients for the meatballs and with damp hands, form into 20 small bite-size meatballs. Arrange on a plate.
Heat a large frying pan over a medium high heat and add a little oil. Fry the meatballs in batches for 5-6 minutes or until browned on all sides and cooked through completely.
Place the couscous, chicken stock and harissa paste in a bowl and cover. Allow to sit for 10 minutes until the liquid is completely absorbed. Fluff up with a fork and season to taste with salt and pepper.
Serve the cous cous on serving plates, arrange the meatballs on top. Garnish with yoghurt, toasted almonds and mint leaves.
35mins
Serves 4

Ingredients
US / METRIC

1-2 tbsp rapeseed oil

A good handful of mint leaves

100g natural yoghurt

4 tbsp flaked almonds, toasted

Sea salt and ground black pepper

For the meatballs:

500g best quality sausage meat

1 tbsp cumin seeds, toasted & crushed

1 tbsp coriander seeds, toasted & crushed

1 tbsp fennel seeds, toasted & crushed

1 tsp cayenne pepper

For the couscous:

250g couscous

400ml chicken stock, just boiled

1 tbsp harissa paste

1-2 tbsp rapeseed oil

A good handful of mint leaves

3.5 oz natural yoghurt

4 tbsp flaked almonds, toasted

Sea salt and ground black pepper

For the meatballs:

17 oz best quality sausage meat

1 tbsp cumin seeds, toasted & crushed

1 tbsp coriander seeds, toasted & crushed

1 tbsp fennel seeds, toasted & crushed

1 tsp cayenne pepper

For the couscous:

9oz couscous

14 fl oz chicken stock, just boiled

1 tbsp harissa paste

 

You'll Need

Frying pan

Bowl

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