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Moroccan Skinni Meatballs with Wholewheat Cous Cous

Our Skinni Meatballs are given a North Africa twist in this quick and easy supper dish. Served over a small portion of wholewheat cous and with a big leafy salad, this is real eating Skinni style. We have used fresh coriander, but you could use parsley or even mint if you don't get along with coriander.

10 Minutes
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 46 g Skinni Meatballs
 1 tsp Olive Oil
 1 Small Red Onion - Chopped
 ½ Red Pepper - Chopped
 1 Garlic Clove - Chopped
 ½ tsp Ground Cumin
 ½ tsp Ground Coriander
 2 tbsp Fresh Coriander
 400 g Tinned Chopped Tomatoes
 Flaked Sea Salt
 Freshly Ground Black Pepper
 80 g Wholewheat Couscous
 120 ml Boiled Water
1

Heat the oil in a frying pan and add the meatballs over medium heat.

2

Brown on either side for a minute or two and then add the pepper and the onion. Stir for a few minutes then add a splash of boiling water, a pinch of salt and cover.

3

Cook for about 5 minutes or until the veg has softened.

4

Add the tomatoes, stir, and simmer until the meatballs are cooked through and the sauce has thickened. About ten minutes. If you press the meatball with your fingers and it is firm, then it is cooked right through. If it feels bouncy in the centre then it has a way to go.

5

Whilst the meatballs cook, put the measured couscous into a bowl and add the water. Stir, and cover.

6

When the meatballs are cooked add the garlic, along with the chopped coriander, check your seasoning and cover for 5 minutes.

7

Once the meatballs are ready and the couscous is cooked, you can plate up. Break the couscous up with a fork; most recipes add oil but we are Skinni so won't bother; it really doesn't need it.

8

Ladle the meatballs over the couscous, garnish with olives, herbs, even a few chopped apricots if you like, and serve with a green salad.

9

Enjoy your meal; Skinni style.

Ingredients

 46 g Skinni Meatballs
 1 tsp Olive Oil
 1 Small Red Onion - Chopped
 ½ Red Pepper - Chopped
 1 Garlic Clove - Chopped
 ½ tsp Ground Cumin
 ½ tsp Ground Coriander
 2 tbsp Fresh Coriander
 400 g Tinned Chopped Tomatoes
 Flaked Sea Salt
 Freshly Ground Black Pepper
 80 g Wholewheat Couscous
 120 ml Boiled Water

Directions

1

Heat the oil in a frying pan and add the meatballs over medium heat.

2

Brown on either side for a minute or two and then add the pepper and the onion. Stir for a few minutes then add a splash of boiling water, a pinch of salt and cover.

3

Cook for about 5 minutes or until the veg has softened.

4

Add the tomatoes, stir, and simmer until the meatballs are cooked through and the sauce has thickened. About ten minutes. If you press the meatball with your fingers and it is firm, then it is cooked right through. If it feels bouncy in the centre then it has a way to go.

5

Whilst the meatballs cook, put the measured couscous into a bowl and add the water. Stir, and cover.

6

When the meatballs are cooked add the garlic, along with the chopped coriander, check your seasoning and cover for 5 minutes.

7

Once the meatballs are ready and the couscous is cooked, you can plate up. Break the couscous up with a fork; most recipes add oil but we are Skinni so won't bother; it really doesn't need it.

8

Ladle the meatballs over the couscous, garnish with olives, herbs, even a few chopped apricots if you like, and serve with a green salad.

9

Enjoy your meal; Skinni style.

Moroccan Skinni Meatballs with Wholewheat Cous Cous