MOROCCAN MEATBALLS OVER COUSCOUS
2 cups water
3 teaspoons vegetable oil, divided
1 2/3 cups (10 ounces) plain couscous
36 fresh or frozen cooked meatballs
2 large onions
1 (28 ounce) can diced tomatoes
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 1/2 teaspoons granulated sugar
1 fresh jalapeno pepper
3 tablespoons chopped fresh cilantro (optional)
3 tablespoons chopped fresh parsley (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Bring water and 1 teaspoon vegetable oil to a boil in a covered medium saucepan. Remove from heat; stir in couscous. Cover pan; let stand until the meatballs are ready to serve. Just before serving, fluff the couscous lightly with a fork.
If the meatballs are frozen, transfer to a microwave-safe plate and microwave, uncovered, on high power for 2 minutes to thaw partially.
Meanwhile, heat the remaining 2 teaspoons oil over medium heat in a 12-inch skillet or a 4 1/2-quart soup pot. Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onion begins to soften, about 3 minutes.
Add tomatoes and their juice. Add garlic and sugar.
Seed and finely chop the jalapeno (if desired, protect your hands with gloves or a thin coat of vegetable oil). Add jalapeno to the skillet. Cook, stirring occasionally, while you rinse and chop the cilantro and parsley (if using). Add them to the skillet. Add cumin, cinnamon, ginger and meatballs. Cover the skillet; cook until meatballs are heated through and are beginning to absorb the sauce, about 10 minutes. Serve immediately over hot couscous.
Servings: 6
Adapted from source: Cheap. Fast. Good! by Beverly Mills and Alicia Ross
2 cups water
3 teaspoons vegetable oil, divided
1 2/3 cups (10 ounces) plain couscous
36 fresh or frozen cooked meatballs
2 large onions
1 (28 ounce) can diced tomatoes
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 1/2 teaspoons granulated sugar
1 fresh jalapeno pepper
3 tablespoons chopped fresh cilantro (optional)
3 tablespoons chopped fresh parsley (optional)
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Bring water and 1 teaspoon vegetable oil to a boil in a covered medium saucepan. Remove from heat; stir in couscous. Cover pan; let stand until the meatballs are ready to serve. Just before serving, fluff the couscous lightly with a fork.
If the meatballs are frozen, transfer to a microwave-safe plate and microwave, uncovered, on high power for 2 minutes to thaw partially.
Meanwhile, heat the remaining 2 teaspoons oil over medium heat in a 12-inch skillet or a 4 1/2-quart soup pot. Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onion begins to soften, about 3 minutes.
Add tomatoes and their juice. Add garlic and sugar.
Seed and finely chop the jalapeno (if desired, protect your hands with gloves or a thin coat of vegetable oil). Add jalapeno to the skillet. Cook, stirring occasionally, while you rinse and chop the cilantro and parsley (if using). Add them to the skillet. Add cumin, cinnamon, ginger and meatballs. Cover the skillet; cook until meatballs are heated through and are beginning to absorb the sauce, about 10 minutes. Serve immediately over hot couscous.
Servings: 6
Adapted from source: Cheap. Fast. Good! by Beverly Mills and Alicia Ross
MsgID: 3141108
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter M Recipes (10 Recipes + Recipe Co...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter M Recipes (10 Recipes + Recipe Co...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (11)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipe: Letter M Recipes (10 Recipes + Recipe Collection) |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Letter M Recipes |
Betsy at Recipelink.com | |
3 | Recipe: Moroccan Meatballs over Couscous |
Betsy at Recipelink.com | |
4 | Recipe: Myra's Monkey Bread (using frozen bread dough) |
Betsy at Recipelink.com | |
5 | Recipe: Milk Punch |
Betsy at Recipelink.com | |
6 | Recipe: Maple Pecan Pie |
Betsy at Recipelink.com | |
7 | Recipe: Marzipan Fruit |
Betsy at Recipelink.com | |
8 | Recipe: Potluck Meatballs |
Betsy at Recipelink.com | |
9 | Recipe: Deviled Ham Muffins (using English muffins) |
Betsy at Recipelink.com | |
10 | Recipe: Pork Mozzarella (using onion soup mix in breading) |
Betsy at Recipelink.com | |
11 | Recipe: Maytag Blue Cheese Dip (using sour cream and mayonnaise) |
Betsy at Recipelink.com | |
12 | Recipe: Mexican Beef Stir-Fry |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Kufteh Sabzi for Beverly (Iranian Meatballs in Sauce)
- Roast Lamb Castillian Style (Cordero Asado a la Castellana)
- 1950's-style Meatloaf
- Spanish Squash (using ground beef and zucchini, Farm Journal, 1970's)
- Lamb with Ras el Hanout and Honey (Moroccan)
- Seasoned Top Round Roast for Sandy, MA
- Greek Meatballs and Veggies
- Stove Top Short Ribs with Pan Sauce (serves 2-4)
- Barbecue-Style Pot Roast
- Rib-Eye with Garlic-Thyme Marinade
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute