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Week 13: Moroccan Meatballs with cous-cous

Story location: Home / food_and_drink / recipe_a_week /

The second recipe this week is based on one from the BBC Good Food website (original link no longer available). Their recipe used lamb meatballs but I already had some homemade turkey meatballs, cooked and in the fridge from yesterday.

Since the meatballs were already made, the meal was incredibly quick to prepare. I chopped one clove of garlic an fried it in a little oil, then added a tin of tomatoes. I added the spices (1 tsp cumin, 1 tsp cinnamon, ½ tsp ginger, a pinch of salt, a pinch of chilli flakes) and left the sauce to simmer while the cous-cous cooked in a pan of hot chicken stock.

The meal left the kitchen smelling very aromatic and spicey even though the sauce was quite lightly spiced.