Moroccan meatballs with zesty couscous

I already professed my love for meatballs, haven't I? Oh yes, here! I also rambled on about my favourite books featuring food porn. Won't happen again. 

But I do love meatballs, so here's another recipe. I'm using turkey mince again, but this time with a little twist. The addition of orange zest and spices makes the meatballs fragrant and delicious while the almonds add a bit of crunch and texture.

To make enough for two you'll need:

500 g turkey mince

1tsp ground cumin

1tsp cinammon

1tsp ground coriander

1/2 tsp chilli powder or a pinch of cayenne pepper

salt

pepper

1 orange, zested, then cut into segments

1 onion, finely chopped

160 g couscous

chicken or vegetable stock cube

handful of coriander, chopped

handful of almonds, chopped

olive oil, for frying

In a bowl, mix minced turkey with all the spices and form into small meatballs.

 

Now, even if you luuurve meatballs, you might not want to use all the mince. Fear not, there will be no waste. Take the meatballs you want to save, set them aside on a plate and flatten into mini burgers. Pop them into a freezer and visit the blog next week - I've got a nice recipe lined up using these beauts!

Once the meatballs are ready, chop the onion and heat a bit of oil in the pan. Fry them on medium heat with the onion, tossing the pan so they brown evenly.

While the meatballs are frying get the couscous ready. Put it in a big pot or a bowl, crumble a stock cube in and cover with boiling water (about an inch over the level of couscous). Cover with a lid and leave for about 5-7 minutes.

Now chop coriander, almonds and segment an orange. This video is really helpful if you haven't done it before!

Right, everything should be ready now. Fluff up the couscous, season with salt, pepper and add orange and half of chopped coriander. 

Spoon a few meatballs on top, along with the onions, almonds and the rest of the coriander.