Turkey and prune meatballs in an aromatic Moroccan sauce with roasted veg and giant couscous salad
I just love Moroccan tagine flavours, all that warm, rich, sweet flavour, with prunes and root veggies, and yummy couscous on the side. Its all so morish and wonderful.
Minced Turkey instead of chunks of lamb
Moroccan tagine is definitely known to be a lamb dish – and I am all for this – I am a massive lamb fan. However, Ive had a lot of lamb tagine over the years and so I decided it was time for a change. Having already made a turkey tagine in my slow cooker, I thought it might be a nice idea to try something slightly quicker and with a little twist . . . meatballs.
How to make Moroccan meatballs and giant cous cous
Oh yes – turkey and prune Moroccan meatballs! This is definitely one of the best ways to enjoy minced turkey. The fact that its high in protein and low in fat is just an added bonus, because these amazing meatballs in this delicious Moroccan sauce taste incredible.
Its a healthy dish!
Its all true I swear – they are actually healthy. A good helping of meatballs and giant couscous contains less than 500kcal, under 2g of saturates, and 2 portions of veggies.
The couscous is a really simple salad, which is the perfect accompaniment to these Moroccan meatballs. The veg and chickpeas are roasted in the oven, whilst the giant couscous simmers on the hob. When ready, just mix together and serve.
The best bit about this dish is that the Moroccan sauce is separate and so once enough has been added to the meatballs for the final stage of cooking, its up to you what you do with the rest. The whole lot all over the meatballs, or drizzle on top of the couscous, or just have it on the side as a dip.
Personally, I prefer the whole lot poured all over the meatballs with a bit of creme fraiche on the side.
Absolutely stunning – I could eat these Moroccan meatballs all day long.
For the Cous Cous Salad
- 150 g Courgette diced
- 150 g aubergine diced
- 100 g red onion
- 210 g tinned chickpeas 130g drained
- Drizzle of oil
- Black pepper
- 170 g Giant CousCous I used Merchant Gourmets giant couscous
- 250 ml chicken stock
For the meatballs
- 500 g minced Turkey
- 1 medium egg whisked
- 40 g breadcrumbs
- 130 g pitted prunes roughly chopped
- 200 ml passata
- 200 m chicken stock
- 4 tsp Ras el hanout paste available in most supermarkets
- ½ tsp ginger
- ½ tsp mixed spice
- Pre heat the oven to 180 degrees C
For the Couscous Salad
- Place the diced courgette, aubergine, red onion and chickpeas into a large bowl. Add the oil and pepper then mix together well ensuring the vegetables are well coated with the oil. Next transfer the veggies onto a baking tray and spread out. Place the tray in the centre of the oven and bake for 20-25 minutes. Check half way and turn with a spatula.
- Meanwhile place the couscous in a small saucepan add the stock, cover with a lid and then place on a medium heat. Bring to the boil and simmer for 8 minutes. Remove the pan off the heat and leave to stand with the lid on for at least 5 minutes. drain off any water still remaining and then fluff the couscous with a fork.
- Once the veggies are cooked remove from the oven and mix in with the cooked couscous - set to one side ready to serve later on.
For the meatballs
- In a large bowl mix together the turkey mince, egg, prunes and breadcrumbs. Place a large empty plate or tray at the side of the bowl.use your hands to form small meatballs from the turkey mixture. Place shaped meatballs onto the large plate. Once all the turkey has been made into meatballs place a large frying pan or griddle pan on a high heat and add a drizzle of olive oil. Gently transfer the meatballs to the heat pan and brown all over - use tongues to constantly turn the meatballs to give an even colouring all over. Remove from the heat.
- Next add the stock, passata, ras el hanout paste, ginger and mixed spice to a small bowl or jug - mix together well and then pour over the meatballs (hold back some of the sauce and heat separately if you would like some for the couscous or some to use as dip). Place a lid over the meatball pan and simmer them in the sauce for a good 10 minutes. Ensure meatballs are cooked through (nice a firm) before serving.
- Serve the meatballs alongside the couscous salad with chopped parsley and creme fraiche.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum and #recipeoftheweek hosted by amummytoo. I am also linking to #whatsfordinner? hosted by TheLazyGastronome, and #CookOnceEatTwice hosted by seachingforspice,