Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE MEATBALLS
- 250 g Lean beef mince
- 25 g Currants
- 2 tb Flat leaf parsley; finely
FOR THE SAUCE
- 1 Garlic clove; crushed
- 1 200 g can chopped tomatoes
- 1 tb Runny honey
- 1/4 ts Chilli flakes
FOR THE COUSCOUS
Preparation
1 Start by pouring the boiling water over the couscous and stir in 1/2 tsp salt and 1 tsp oil. Leave to stand for about five minutes. 2 For the Meatballs: Finely chop the onion and crush the garlic. Transfer to a large bowl. 3 Add the beef mince, currants, cumin seeds, chopped parsley and salt and pepper. Using your hands, combine all the ingredients. 4 Pull off small pieces of the mixture and roll in your hands to make balls approximately 4cm/1 1/2" in size. Make five balls and set aside. 5 Heat a small saute pan for the sauce and add the vegetable oil. Add the chopped onion and crushed garlic and fry for 1-2 minutes. 6 Heat a frying pan with 2 tbsp oil and add the meatballs. Cook for a minute on each side until golden. Place a lid on the pan and cook for 7-8 minutes. 7 Add the chopped tomatoes, runny honey, chilli flakes and cinnamon to the onions, and simmer the sauce gently for 4-5 minutes. Season to taste. 8 Heat a small frying pan and add the flaked almonds. Fry for 1-2 minutes until lightly golden. Finely chop the coriander, reserving a sprig to garnish. Roughly chop the almonds. 9 Take the couscous out of the microwave and carefully remove the clingfilm. Fluff with a fork and add the chopped almonds, coriander, salt and pepper. Place a mound of couscous onto the serving plate. Top with the meatballs, cover with the sauce and garnish with the coriander sprig. Converted by MC_Buster. Recipe by: Cant Cook Wont Cook Converted by MM_Buster v2.0l.
