Components
For the North African Sauce:
2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup hen inventory or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon gentle brown sugar
1/2 teaspoon dried pink pepper flakes
Pinch floor cinnamon
Salt and freshly floor black pepper
For the Meatballs:
1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped recent cilantro leaves
1 tablespoon minced recent ginger
1 teaspoon floor cumin
Pinch floor cinnamon
3/4 pound floor beef
1/3 cup finely floor rolled oats or tremendous bread crumbs
Salt and freshly floor black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped recent parsley leaves
Couscous with Dried Dates, recipe follows
1 cup water
1 cup hen inventory or broth
1 tablespoon olive oil
1/4 cup finely chopped dried dates
1 cup quick-cooking couscous
Salt and freshly floor black pepper
Instructions
1. To make the North African Sauce:
2. In a big saucepan warmth the olive oil over medium warmth and saute the onion and garlic till mushy however not brown, about 3 minutes. Add the lemon zest and olives and prepare dinner for 1 extra minute. Add the white wine, deglaze the pan, and let it cut back for a 1 to 2 minutes. Stir within the inventory, canned tomatoes, sugar, pink pepper flakes, and cinnamon, and simmer to mix flavors, about 7 minutes. Season with salt and pepper, to style.
3. To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir till easy. Add the cilantro, ginger, cumin, and cinnamon and blend till effectively blended. Stir within the floor beef and oats, season with salt and pepper, to style, and mix gently after every addition. Don’t overmix. Rolling along with your palms, make about 32 meatballs, about 1-inch in diameter.
4. In a big saute pan, warmth 3 tablespoons vegetable oil over medium warmth, and brown the meatballs in batches till golden on all sides. Add extra oil, as wanted. Switch the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with recent parsley and serve over the Couscous with Dried Dates.
5. Couscous with Dried Dates:
6. Convey the water, inventory, and oil to a boil in a small saucepan over medium warmth. Add the dates adopted by the couscous. Cowl the pan tightly with a lid, take away from the warmth, and permit to sit down for five minutes. Fluff with a fork and season with salt and pepper, to style.
7. Switch to a serving bowl and serve.
8. Yield: 4 servings
