Morrocan Meat Balls with Jewled Cous Cous and Almond Yogurt Dressing
Added by salvadorhouston | Wed 08 Apr 2009 @ 16:04
Spicy meatballs with a taste of the orient covered with soothing yogurt and complemented with a colourful cous cous.
Meat Balls -
500g Pork Mince
One red (or white) onion
1 large or 2 small eggs
50 gr sun dried tomatoes, chopped
2 cloves garlic crushed
Cous Cous -
400 gr Cous Cous
1 red pepper
1 red onion
Handful cherry tomatoes
200 gr chickpeas
Juice of one lemon
250 gr natural yoghurt
For the meatballs -
Dry fry the spices in a pan until they start to give off an aroma and then crush them in a pestle and morter along with the sun dried tomatoes (which have been cut into small pieces) and the garlic.
In the same pan fry off the onion until caremlised
Now combine the remainder of the ingredients and the spice mixture thoroughly in a large bowl and season with salt and pepper.
Once combined, create balls (approx the size of ping-pong) by rolling between your two palms. Leave on a plate in the fridge for 1 hour
Oven roast all the vegetables. Cut into to small bite size chunks. Cook the Cous Cous as directed on packet. Combine all the ingredients in a bowl and mix to distribute the ingredients. Set aside. Will keep in fridge for one day
Oven roast or dry fry the almonds. Blitz in a food processor. Mix with yogurt and coriander.Set aside. Will keep in fridge for two days
To complete the dish, heat some oil in a frying pan and cook the meat balls until they are golden brown all over and cooked through. Arrange 3 or 4 in a line on the plate beside a generous portion of cous cous and drizzle over the yogurt.