Moroccan Lamb Meatballs

Nutrition per serving

Calories809 kcal
Protein32.4 g
Carbs70.3 g
Fats44.7 g
Saturated Fat14.9 g
Monounsaturated Fat22.3 g
Polyunsaturated Fat4.4 g
Sugars15.9 g
Fiber12 g
Sodium3,714 mg


Red Onion
Green Onions/Spring Onions or Scallions (including tops and bulb)
Chopped Tomatoes (canned)
Lamb, ground
Chicken Stock Cube
Cilantro (Coriander) leaves
Dried Apricot Halves
Kabsa Spice
Olive Oil
1. Peel/finely chop the garlic, onion, celery and carrot.

2. Peel/chop the parsnip into 2cm cubes.

3. Coarsely chop the apricots.

4. Finely chop the spring onions into ½ cm rounds.

5. Roughly chop the coriander.

Cooking Instructions
1. In a non-stick pan, heat ½ a tbsp of olive oil over medium-low heat. Add the garlic, onion, celery, carrot, parsnip and gently cook for 5 minutes.

2. Add half the Kabsa spice with a pinch of salt (optional), the apricots and stir to combine everything together. Place a lid on the pan and cook for 3 minutes until softened. Stir in the tinned tomatoes with 100ml of water and gently simmer for 10 minutes until thickened.

3. Meanwhile, to make the meatballs, in a mixing bowl, add the mince with the spring onions, the remaining Kabsa spice, a pinch of salt (optional) and pepper and mix well to combine. Take a tsp of the mixture at a time and roll into balls until all the mince is used.

4. In a non-stick skillet, heat ½ a tbsp of olive oil over medium-high heat. Add the meatballs and cook for a few minutes on each side until browned. Transfer to a kitchen paper lined plate to drain off the excess oil.

5. To make the couscous, bring 80ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains

6. Place the meatballs into the vegetable stew and gently stir to coat.

7. Serve the meatball stew on top of the couscous with the chopped coriander sprinkled over the top.