Ras-el-hanout Spiced Pork Meatballs
with green beans, cherry tomatoes and couscous
Pork meatballs are given a Middle Eastern twist with the addition of ras-el-hanout spice blend. Adding to the effect is a bed of fluffy couscous which is mixed through with fresh parsley, for a simultaneously satisfying and fresh meal.
Tags:
Spicy
•Calorie Smart
•Climate Conscious
Allergens:
Barley
•Wheat
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
2 sachet(s)
Ras-el-Hanout
1 pack(s)
Passata
1 sachet(s)
Harissa Paste
1 unit(s)
Shallot
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
5 grams
Parsley
100 grams
Couscous
(Contains Wheat May be present Soya)
125 grams
Cherry Tomatoes
75 grams
Green Beans
1 pack(s)
Breadcrumbs
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat19.9 g
of which saturates5.9 g
Carbohydrate69.2 g
of which sugars15 g
Dietary Fiber2.3 g
Protein33.2 g
Cholesterol0 mg
Salt2.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
Cooking Steps
1
- Pour the couscous and half the stock into a bowl.
- Stir in 200ml boiling water (500ml for 4p).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- In a large bowl, combine the mince, breadcrumbs, 2 tbsp water and ¼ tsp salt (double both for 4p).
- Season with pepper, add in half the ras-el-hanout and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the meatballs until browned all over and cooked through, 10-12 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Remove the meatballs from the pan and cover to keep warm.
4
- Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
- Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
- Return the empty pan to medium-high heat with another drizzle of oil.
5
- Once hot, add the green beans, cherry tomatoes and shallot. Fry until starting to char, 3-4 mins.
- Stir in the remaining ras-el-hanout and fry for 1 min.
- Add the passata, ½ tsp sugar, 2 tbsp water (double both for 4p), remaining stock and cooked meatballs. Cover and simmer until the veg is tender, 4-5 mins.
- To finish, mix through the harissa paste and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
6
- Mix half the parsley into the couscous, fluffing it up as you go.
- Divide the herby couscous between deep plates or bowls.
- Top with the meatballs and veg, drizzling over any sauce remaining in the pan.
- Finish with a scattering of the remaining chopped parsley.
