Recipe: Moroccan Meatballs with Cinnamon Cous Cous

MOROCCAN MEATBALLS WITH CINNAMON COUS COUS

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

500g ostrich mince
2 tsp Moroccan spice
1 tsp chilli flakes
1 tbsp fresh ginger, grated
1 red onion, grated
2 garlic cloves, crushed
Salt

Meatball sauce

Splash of olive oil
1 onion, finely chopped
3 garlic cloves, crushed
½ tsp chilli flakes
400 g tinned tomatoes
Pinch of sugar
Salt and freshly ground black pepper

Cinnamon couscous

1 cup couscous
1 cup water
Olive oil, for drizzling
1 cinnamon stick
Squeeze of lemon juice
Coriander leaves (optional)

Instructions
Using your hands, combine the minced ostrich with the Moroccan spice, fresh ginger, red onion and garlic, and season with salt. Form the minced ostrich mixture into meatballs about the size of golf balls.
Heat a large frying pan over medium-high heat. Pour a few tablespoons of oil in the pan and fry the meatballs for approximately 8 to 10 minutes or until they are golden brown all over.
To make the meatball sauce, heat a splash of olive oil in a saucepan over a medium-high heat and cook the onions until they are soft and lightly golden. Add the garlic and chilli flakes and fry for an additional minute. Stir in the tomatoes and sugar, and season with salt and pepper. Bring to the boil. Reduce the heat and place the meatballs into the sauce. Gently simmer on a low heat for about 10 to 15 minutes or until the sauce has thickened and the meatballs are cooked through.
In the meantime, bring the water for the couscous to a boil. Pour it over the couscous that is mixed with the cinnamon and tightly wrap with plastic wrap. Set aside for 5 to 10 minutes or until the water is absorbed and the couscous is tender.
Fluff the couscous with a fork, drizzle a splash of olive oil and a squeeze of lemon juice and stir in the herbs. Season to taste with salt and freshly ground black pepper.
Spoon the Moroccan meatballs and sauce over the cinnamon couscous. Garnish with fresh coriander leaves (optional).