Moroccan Ras El Hanout Couscous and Meatballs

Beyond Meat

Moroccan Ras El Hanout Couscous and Meatballs

Recipe by Beyond Meat.

PREP: 15 minutes
COOK: 25 minutes
SERVES: 4

Ingredients:

Couscous

1 1/2 cup regular couscous
1 1/2 cup giant couscous
3 tbsp Ras El Hanout spice mix
1 cup pomegranate Seeds
Olive oil
Pinch of salt
Pepper
Handful fresh mint, chopped
Handful fresh parsley, chopped
Handful fresh dill

Meatballs

1 Pack Beyond Meatballs
1 red pepper, chopped
1 zucchini, chopped
1 eggplant, chopped
1 tbsp olive oil
Salt
Pepper

Sauce

1 jar roasted peppers
1 scant cup plain vegan yogurt
1 tbsp tahini
1 tsp salt
1 tsp pepper
2 tbsp olive oil

Method:

1. In a large mixing bowl, add the normal couscous together with 1 tbsp olive oil, a pinch of salt, 2 tbsp of ras el hanout spice mix and toss well. Now add boiling water — just enough to cover the couscous. Quickly cover the bowl with plastic wrap or a plate. After 8 minutes uncover and separate the couscous with a fork.

2. In a saucepan add the giant couscous, and toast it on low heat for a couple of minutes. Cover with water, add one tbsp of ras el hanout spices and a tsp of salt and bring to boil. Once boiling, lower the flame and cook for about 10 minutes or until the couscous is tender, drain and combine with the normal couscous. Add the chopped herbs to the couscous, and toss well. Set aside.

3. In a skillet pan, add 2 tbsp olive oil. When warm, add the chopped vegetables and cook for 10-15 minutes. Finally add the meatballs and carry on cooking for 10-15 minutes until the meatballs are fully cooked.

4. To make the salsa add the drained pepper to a food processor together with the yogurt, tahini, salt, pepper and olive oil, blitz.

5. In a large serving dish spread the sauce evenly, add the couscous mix and finish with the meatballs and vegetables on top, scatter more fresh herbs and the pomegranate seeds. Enjoy!

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