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.
Ingredients contain
120g couscous
durum wheat (gluten) semolina (100%)
1 spring onion
spring onion
10g parsley
flat parley (100%)
1 bag of cashew nuts (25g)
cashew (nut) 100%. May contain peanut, sesame & other nuts
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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