Ingredients
- 500g lean ground beef
- 1 cup (70g) bread crumbs, made from stale bread
- 1 egg
- 1 tablespoon of Moroccan seasoning for Kefta
- 2 carrots, peeled, thinly cut diagonally
- 2 teaspoons of olive oil
- 1 cup (120g) shelled peas
- 1 cup (200g) pre-cooked Couscous
- 250g cooked beets, cut into quarters
- 1/2 cup coriander leaves
- 1/4 cup mint leaves
- Lemon wedges, to serve
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Preparation
Today, I offer you a recipe for meatballs with spring couscous, a spicy and spicy recipe.
It’s delicious and full of colors and flavors!
Preheat the oven to 200C. Mix the minced meat, breadcrumbs, beaten egg and seasoning in a bowl. Mix vigorously until a homogeneous mixture is obtained
Roll the minced meat mixture into balls. Place on a plate and leave in the refrigerator for 10 minutes.
Place the carrot on a baking tray covered with baking paper. Drizzle with 1 teaspoon of oil. Bake, turning, for 10 minutes or until nicely browned.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook meatballs, turning, for 8 minutes or until browned all over and cooked through. Transfer to a plate and cover with foil to keep warm.
Add remaining seasoning to pan and cook for 30 seconds. Add 1 cup (250 ml) of water and the peas. Bring to a boil. Remove from heat. Add the precooked couscous and mix. Cover with foil and let sit for 5 minutes for the couscous to swell.
Use a fork to separate the grains. Add the carrot, beetroot, coriander and mint. Mix well. Divide evenly among serving plates.
Put meatballs on top and serve with lemon wedges.
To serve the Spring Couscous Meatballs, offer a small ramekin of harissa on the side, for guests who want to spice up this dish.
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source: Moroccan-cuisine
