Meat balls with Moroccan sauce and couscous
Recipe and photo by Daniëlle Rozenboom van Plantaardigheidjes (www.plantaardigheidjes.nl).
Ingredients for 2 people:
1 pack of Vegafit balls
1 pack or can of tomato pieces in sauce
1 onion, in pieces
Moroccan spice mix:
4 tsp cinnamon
1 tsp garlic
1 tsp onion powder
1 tsp thyme
½ tsp of ginger powder
2 tsp cumin
½ tsp ground clove
3 tsp ground coriander seeds
1 tsp ground black pepper
1 cup of couscous
Couscous spice mix:
2 tsp ground coriander seeds
1.5 tsp cinnamon
1 tsp ground cumin seeds
½ tsp turmeric
½ tsp cayenne pepper
1 tsp freshly ground black pepper
½ stalk of broccoli, in florets
½ stalk of cauliflower, in florets
½ cup of cap or garden peas
sesame seeds for garnishing
salt, pepper, vegetable oil
Preheat the oven to 200C.
Spread the broccoli and cauliflower stumps on a baking tray covered with baking paper. Sprinkle with salt and possibly some oil and put them in the oven until they start to discolor but are still al dente. Bake for about 20 minutes.
Put the couscous in a bowl, mix in the couscous spice mix, the raisins and pour the couscous in 1½ cup of boiling hot water. Stir briefly, set aside.
In a small pan, heat some oil and fruit in the onion. Add the Moroccan spice mix and when it becomes fragrant add the tomato pieces. Let simmer on a low heat. Add the Vegafit balls after 10 minutes and warm up. Taste whether the sauce is flavorful and season with some salt if necessary.
Heat the peas in some moisture, drain.
Stir the couscous with a fork. Season with salt.
Divide the couscous on two plates, add the sauce with balls, and then the broccoli, cauliflower and garden peas.