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Moroccan Meatballs over Couscous Recipe

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This recipe for Moroccan Meatballs over Couscous is from The Foothills Ward Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 oz.) box plain couscous
1 lb. bag frozen meatballs (plain or traditional, not Italian)
2 tsp. vegetable oil
2 c. onions chopped (about 2)
1 (28 oz.) can diced tomatoes
2 garlic cloves, minced
1 ½ tsp. sugar
1 fresh jalapeno pepper, seeded and finely chopped
3 Tbsp. chopped fresh parsley
3 Tbsp. chopped fresh cilantro
½ tsp. cumin
½ tsp. cinnamon
¼ tsp. ground ginger
Directions:
Directions:
1. Microwave meatballs uncovered on high for 2 minutes to begin defrosting.
2. Meanwhile, heat oil over medium heat in nonstick skillet that has a lid. Add chopped onions, cook until they begin to soften. Add tomatoes and their juice, garlic, sugar and jalapeno. Cook over medium heat, stirring occasionally to blend the flavors, about 5 minutes. Add cilantro, parsley, cumin, cinnamon, ginger and partially defrosted meatballs to sauce. Cover skillet and cook until meatballs are heated through and have begun to absorb sauce, stirring occasionally, about 10 minutes.
3. Prepare couscous according to package directions. Serve meatballs and sauce over hot couscous.
*20 min. from start to finish. 406 calories per serving.
Number Of Servings:
Number Of Servings:
6

 

 

 

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