Moroccan Chicken Meatballs with Mint Couscous, Tomato & Cauliflower
- Prep time: 35 minutes
- Calories: 520
- 1 of Brown Onion
- 220 g of Chicken Mince
- 1⁄2 Cup of Panko Bread Crumbs
- 2 Tsp of Ras El Hanout
- 2 of Garlic Clove
- 1 Tsp of Smoked Paprika
- 1⁄2 Cup of Israeli Couscous
- 1 Small Bunch of Mint
- 1 of Zucchini
- 50 g of Green Olives (pitted)
- 1⁄4 of Cauliflower
Prepare Ingredients:Preheat oven to 200°C. Wash the fresh produce. Peel and small dice 3⁄4 of the onion (you will have left over). Peel and mince garlic. Pick mint leaves and roughly chop, discarding stems. Trim zucchini, cut length ways and scrape out the seeds, grate on a box grater. Roughly chop olives. Trim cauliflower and cut into small, bite size florets.
Start Sauce:Heat olive oil in a deep sided pan (enough to cover base) over medium heat. Add half of the garlic, onion, smoked paprika and cauliflower florets and sauté for 2 minutes, until fragrant. Add passata. Reduce heat, cover and simmer for 10 - 12 minutes, until cauliflower is tender.
Make & Bake Meatballs:In a large bowl, combine the chicken mince, remaining onion and garlic, zucchini, breadcrumbs, green olives and Ras El Hanout; season with salt and pepper. Mix gently to combine. Using your hands, form the mixture into about 8 - 12 equal sized balls and place on a lined baking tray. Bake in the oven for 10 minutes.
Cook Couscous:In a pot, heat a little olive oil (enough to cover the base). Add couscous, toasting 2 - 3 minutes before adding 1⁄2 cup of water. Bring to the boil. Add lid, then reduce to simmer. Stir occasionally, 8 - 10 minutes, until all the liquid has been absorbed. Once cooked, fluff couscous with a fork. Add chopped mint and season with salt and pepper.
Add Meatballs:Add chicken meatballs to the sauce. Simmer for a further 2 minutes, stirring to coat.
You Plate It:Divide minted couscous between plates and top with chicken meatballs and sauce. Garnish with any remaining mint and enjoy!