Moroccan Meatball Stew

with Couscous

Moroccan Meatball Stew

Moroccan Stew

Ingredients:

2 Tbs olive oil
2 onions, chopped
1 cup sliced carrot
4 cloves garlic, sliced
1 tbsp fresh ginger, chopped
1 14.5 oz can diced tomatoes
2 tsp turmeric
1 cinnamon stick
2 cup chicken stock
½ cup raisins
Meatballs, recipe follows
1 cup chopped cilantro
Kosher salt and pepper, to taste
Couscous, recipe follows

Instructions:

Preheat oven to 375°.

Heat an oven-proof pot or dutch oven over medium heat; drizzle in olive oil. Add onions and carrots; saute for 10 minutes, or until onions start to become translucent. Add garlic and ginger and saute for 2 more minutes. Pour in the tomatoes, turmeric, and cinnamon stick; cook for 2 more minutes. Pour in chicken stock and raisins; bring to a boil.

Transfer meatballs to the stew, submerging them the best you can. Bring stew back to a boil. Sprinkle in cilantro, cover with a tight-fitting lid on it, and bake for 40 minutes, or until the meatballs are cooked through.

Season to taste with salt and pepper. Serve over Couscous.

Meatballs

Ingredients:

1 pound Ground Beef
¼ grated onion
4 cloves garlic, minced
½ tsp ground cumin
½ tsp fenugreek
½ tsp ground coriander
1 tsp turmeric
¼ tsp cayenne pepper
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
1 egg
½ cup breadcrumbs
½ cup chopped cilantro
Kosher salt and pepper, to taste

Instructions:

Combine all ingredients together and mix well. Refrigerate for 1 hour.

When well-chilled, divide mix into 24 portions, and roll into balls.

Couscous

Ingredients:

1-1/4 cups water
1 cup couscous
2 Tbs olive oil

Instructions:

Bring water to a boil in medium pot over high heat; stir in couscous. Remove from heat and cover with a tight-fitting lid; allow to sit for 20 minutes.

Turn the couscous out into a bowl and add the olive oil. Mix well to break up any clumps. Allow to sit at room temperature until ready to serve.

Wine Pairings