Dinner

Moroccan Meatballs with Harissa and Couscous is for Dinner.

Moroccan Meatballs with Harissa and Couscous takes several minutes to prepare.

Moroccan Meatballs with Harissa and Couscous takes several minutes to cook.

Moroccan Meatballs with Harissa and Couscous makes 4 servings.

The ingredients for Moroccan Meatballs with Harissa and Couscous are:

2 tsp cumin seeds
2 tbsp coriander seeds
50 g wholemeal breadcrumbs
1 clove garlic, crushed
500g turkey mince
juice 1 lemon
1 egg, lightly beaten
20g mint, most leaves, chopped
spray oil
300g couscous
1 tsp oil
harissa

Here is how you make Moroccan Meatballs with Harissa and Couscous:

heat a heavy based pan over a low heat. Add the spices to the pan then toast for 2 - 3 minutes until fragrant. Crush using a pestle and mortar and set aside.Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the turkey mince, lemon juice, crushed spices, egg and most of the mint. Season well. Mix well then shape into 16 balls. Chill for at least 30 minutes.Spray a frying pan well with oil and fry the balls for 6 - 7 minutes, turning occasionally, until golden brown and cooked through. Keep warm.Put the couscous in a large heatproof bowl, then mix in the 1 tsp oil and harissa. Pour 400ml of boiling water over the couscous and cover and leave for 10 minutes.Fluff up and season.Number of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Moroccan Meatballs with Harissa and Couscous is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 571.5

• Total Fat: 18.4 g
• Cholesterol: 47.0 mg
• Sodium: 200.5 mg
• Total Carbs: 66.3 g
• Dietary Fiber: 5.7 g
• Protein: 40.6 g