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
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1 bag of diced apricots (30g)<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, nut, milk, celery, sulphites)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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)
2
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
3
Combine the beef mince, chopped spring onion, dicedapricots, 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
4
Meanwhile, dissolve the harissa paste in 200ml [400ml]boiled water in a large bowl
Add the couscous, cover and set aside
5
Chop the roastedcashew nuts coarsely (only once they are cool enough to handle!)
6
Mix the natural yoghurt with a drizzle of olive oil and a pinch of salt and pepper
7
Fluff the couscous with a fork, season with salt and pepper and mix most of the chopped parsleyleaves through (save a few pinches for garnish!)
8
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