MEATBALLS:
500g beef mince
1 onion, grated
1 clove garlic, crushed
a pinch NOMU Chilli Flakes
2 tbsp Egyptian Dukkah
1 tsp NOMU Ground Cumin
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil, for frying
SAUCE:
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp NOMU Ground Cumin
½ tsp NOMU Ground Cinnamon
1 tsp NOMU Chilli Flakes
2 x 410g tins chopped, peeled tomatoes
1 tsp NOMU Beef STOCK, stirred into 200ml hot water
Fresh coriander, to garnish
HERBY COUSCOUS:
200g couscous
2 tsp NOMU Chicken STOCK, stirred into 350ml boiling water
2 tbsp NOMU Extra Virgin Olive Oil (or 50g butter)
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh coriander, chopped
Place all the meatball ingredients, except the Olive Oil, in a bowl and combine using your hands. Roll into balls (I prefer making them small, as they are easier to fry).
Heat the Olive Oil in a nonstick pan and fry the meatballs in batches until nicely browned on all sides. Set aside.
To make the sauce, lightly fry the onion, garlic and spices in the same pan used for the meatballs, then add the tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until slightly thickened. Season to taste. Add the meatballs to the pan and cook for 8 to 10 minutes.
To make the couscous, place it in a bowl and pour over the hot stock and Olive Oil. Cover tightly with cling film and allow to stand until all the water has been absorbed. Fluff up with a fork and mix in the freshly chopped herbs.
To serve, top the couscous with a generous helping of meatballs and sauce. Garnish with fresh coriander.
Sam’s tips:
– Use whole wheat couscous for a healthier option and a nuttier taste.
– You can also try replacing the cumin, cinnamon and chilli flakes with 2 tsp NOMU Moroccan Rub.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
MEATBALLS:
500g beef mince
1 onion, grated
1 clove garlic, crushed
a pinch NOMU Chilli Flakes
2 tbsp Egyptian Dukkah
1 tsp NOMU Ground Cumin
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil, for frying
SAUCE:
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp NOMU Ground Cumin
½ tsp NOMU Ground Cinnamon
1 tsp NOMU Chilli Flakes
2 x 410g tins chopped, peeled tomatoes
1 tsp NOMU Beef STOCK, stirred into 200ml hot water
Fresh coriander, to garnish
HERBY COUSCOUS:
200g couscous
2 tsp NOMU Chicken STOCK, stirred into 350ml boiling water
2 tbsp NOMU Extra Virgin Olive Oil (or 50g butter)
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh coriander, chopped
Place all the meatball ingredients, except the Olive Oil, in a bowl and combine using your hands. Roll into balls (I prefer making them small, as they are easier to fry).
Heat the Olive Oil in a nonstick pan and fry the meatballs in batches until nicely browned on all sides. Set aside.
To make the sauce, lightly fry the onion, garlic and spices in the same pan used for the meatballs, then add the tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until slightly thickened. Season to taste. Add the meatballs to the pan and cook for 8 to 10 minutes.
To make the couscous, place it in a bowl and pour over the hot stock and Olive Oil. Cover tightly with cling film and allow to stand until all the water has been absorbed. Fluff up with a fork and mix in the freshly chopped herbs.
To serve, top the couscous with a generous helping of meatballs and sauce. Garnish with fresh coriander.
Sam’s tips:
– Use whole wheat couscous for a healthier option and a nuttier taste.
– You can also try replacing the cumin, cinnamon and chilli flakes with 2 tsp NOMU Moroccan Rub.
*Original recipe and photographs by Sam Linsell at www.drizzleanddip.com
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