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Veggie Moroccan Meatballs with Couscous

Explore BRITE Box’s delightful Veggie Moroccan Meatballs with Couscous recipe – it’s not only fun to make, but a joy to eat.

Discover the magic in every bite, create a delicious meal, and most of all, have fun.

You can create this recipe by following the instructions below.

Ingredients

  • 2 - 3 tbsps oil
  • 2 aubergines, cut into 1cm cubes
  • 3 red or brown onions, finely chopped
  • 3 cloves garlic, crushed / finely chopped
  • 2 lemons, for zest and juice
  • 1 x 400g can of chopped or plum tomatoes
  • 2 slices of bread for 50g fresh breadcrumbs
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 15g fresh mint, finely chopped
  • 30g fresh coriander, finely chopped
  • 2 tsp sugar
  • Salt and pepper to season
  • 300g dry couscous and 300ml of water

Equipment

  • Chopping board, knife, grater, 2 frying pans or similar, 1 saucepan, wooden spoon, mixing bowl, 2 large bowls

Allergens

  • Wheat (gluten)

Method

  1. Peel and chop the vegetables and herbs as indicated. Boil the kettle for the couscous.
  2. Make the breadcrumbs using a grater. Then use the grater to remove the zest (outer layer of skin) of the lemons.
  3. Heat a tbsp of oil in a pan and add the onions, garlic, coriander and cumin. Fry for a few minutes until soft.
  4. Remove 2/3 of the mixture to a mixing bowl and leave the rest in the pan, off the heat.
  5. Heat a tbsp of oil in a frying pan, add the diced aubergine and fry on a medium heat for 10 minutes.
  6. Add the onions & garlic from the bowl, grate over the lemon zest and the lemon juice. Fry together until the aubergines are soft.
  7. Transfer back to the mixing bowl and leave to cool.
  8. Put the dry couscous in a separate bowl and add the hot water. Cover and leave to absorb for 10 – 15 minutes.
  9. To make the aubergine balls, add the breadcrumbs and fresh herbs into the bowl.
  10. Season with salt and pepper, mix together with your hands, then shape into walnut-sized balls.
  11. Heat the remaining oil in the frying pan.
  12. Add the aubergine balls and fry carefully for about 10-15 minutes until browned all over.
  13. Whilst the aubergine balls cook, add the tomatoes and sugar to the onions in the saucepan.
  14. Simmer on a medium heat for 15 minutes until reduced to a sauce.
  15. Uncover the couscous and use a fork to separate the grains.
  16. Place the aubergine balls on a bed of couscous and pour over the tomato sauce.
  17. Enjoy!

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K Reekie
Karen Reekie

Independant Advocate – Women’s Services 

Karen is our independent advocate who works supporting women who need help with accessing services or rights they are entitled to, and admin needs. She works at Kingston and also at our Elmbridge Women’s hub.