
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
20 min
Cuisine
Moroccan
Studded with sweet chopped apricots and spring onion and oven baked for ease, these flavoursome, tender meatballs make for a deliciously exotic dinner. You'll use harissa to flavour your couscous and serve the dish with dollops of creamy natural yoghurt and a smattering of toasted cashew nuts.
Prep Time
20 min
Cuisine
Moroccan
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 978 kJ 234 kcal |
2818 kJ 674 kcal |
Fat of which saturates |
6.2 g 2.1 g |
17.7 g 6.1 g |
Carbohydrate of which sugars |
19.7 g 4.8 g |
56.8 g 13.9 g |
Fibre | 1.1 g | 3.2 g |
Protein | 14.1 g | 40.5 g |
Salt | 1.27 g | 3.66 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Add the cashew nuts to a small baking tray or oven-proof dish
Put them in the oven for approx. 8-10 min or until they have darkened slightly in colour then transfer to a plate and keep the tray (you'll use it later)
Meanwhile, trim then chop the spring onion[s] finely
Chop the parsley finely, including the stalks, keeping the stalks and leaves separate
Boil a kettle
Combine the beef mince, chopped spring onion, diced apricots, parsley stalks, crushed beef stock cube[s] and a generous pinch of pepper
Mix thoroughly with clean hands, then divide the mixture into 6 [12] and shape into meatballs
Add the meatballs to your reserved baking tray (use foil to avoid a mess!) and put them in the oven for 12-15 min or until cooked through
Meanwhile, dissolve the harissa paste in 200ml [400ml] boiled water in a large bowl
Add the couscous, cover and set aside
Chop the roasted cashew nuts coarsely (only once they are cool enough to handle!)
Mix the natural yoghurt with a drizzle of olive oil and a pinch of salt and pepper
Fluff the couscous with a fork, season with salt and pepper and mix most of the chopped parsley leaves through (save a few pinches for garnish!)
Once cooked, serve the meatballs over the couscous with the yoghurt dotted over
Garnish with the chopped cashew nuts
Enjoy!