Moroccan Non-Meat Balls with Fruity Couscous

by Sarah
Non-Meat Balls

A ‘Yellow Wednesday’ favourite in our house. The mix of moroccan spice and fruity flavour of the couscous, coupled with being perfect bowl food, makes for a great mid-week meal to eat in front of the TV.

I wanted to make sure it was a hearty meal with enough for the next day for lunch, so I included a large handful of dried soya protein mince to the mixture, when I added the non-meatballs back to the mixture.

Non-Meat Balls Ingredients:

ready made soya/quorn meat-free balls

1 small onion, finely diced

4 tsp ras el hanout spice mix (you can actually get this in Asda!)

2 tbsp olive oil

3 garlic cloves, crushed

2 tbsp tomato puree

zest of 1 lemon

good squeeze of lemon juice

250g couscous

75g fried ready to eat apricots

50g raisins/sultanas

bunch of fresh corriander

small handful of flaked almonds


Heat the oil in a large frying pan and add the onions, fry for about 3-4 minutes, stirring occasionally

Add the ready made non-meatballs and cook through, approximately 8 minutes

Remove the non-meatballs from the pan and set aside

Add the garlic and stir through,

Pour in the tomatoes, spice mix and tomato puree, season and stir through until the puree is well mixed in

Bring to the boil, reduce heat and simmer for 5 minutes

Return the non-meatballs to the sauce, cover and cook for 8-10 minutes

Meanwhile, place the coucous grains in a large bowl, add the lemon zest and the squeeze of juice, pour over 300 ml boiling water and leave f0r 7-10 minutes

Fluff the couscous with a fork and add the apricots and raisins/sultanas

Serve the cousous in bowls with the non-meatball mixture spooned over the top, sprinkle with flaked almonds

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