Beef and Pear Tagine Recipe - How to Make Beef and Pear Tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef and Pear Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and Pear Tagine.

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Middle Eastern Recipes: 

Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine

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Moroccan beef skewers with lemon couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan beef skewers with lemon couscous Recipe. Enjoy tasty and easy Moroccan recipes and learn how to make Moroccan beef skewers with lemon couscous.

Makes 12 skewers

Ingredients (serves 4)

1 medium brown onion, cut into wedges
600g beef rump steak, trimmed, cut into 4cm cubes
2 medium zucchini, sliced into 3cm rounds
1 tablespoon Moroccan seasoning
2 tablespoons olive oil
olive oil cooking spray
1 cup couscous
1 cup boiling water
2 teaspoons finely grated lemon rind
2 tablespoons chopped fresh flat-leaf parsley leaves
Salad leaves, to serve

Method

1. Thread onion, steak and zucchini alternately onto skewers. Combine spice mix and oil in a bowl. Place skewers on a plate. Brush with spice mixture. Cover and refrigerate for 30 minutes, if time permits.

2. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil to keep warm.

3. Place couscous in a heatproof bowl. Add boiling water. Cover. Stand for 5 minutes. Add lemon rind and parsley. Cover. Stand for 1 minute. Stir with a fork to separate grains. Serve skewers with couscous and salad leaves.

Notes
You'll need 12 pre-soaked bamboo skewers

Source
Super Food Ideas - February 2009, Page 46
Recipe by Donna Boyle

More Middle Eastern Recipes:

Spice Rubbed Lamb Pops
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Lamb kebabs with Dijonnaise potatoes
Lamb kebabs

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Beef, feta and green onion rissoles recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef, feta and green onion rissoles Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef, feta and green onion rissoles.

Quick, easy and delicious -- these beef, feta and green onion rissoles make a great weeknight meal.

Ingredients (serves 4)

750g lean beef mince
1 egg
3 green onions, thinly sliced
1 cup fresh white breadcrumbs
1 teaspoon ground cumin
1/2 cup flat-leaf parsley leaves, finely chopped
150g feta cheese, crumbled
olive oil cooking spray
1 loaf Turkish bread, cut into 4 pieces, halved
1 cup tabouli,
1/2 cup Greek-style yoghurt and lemon wedges, to serve

Method

1. Combine mince, egg, onions, breadcrumbs, cumin, parsley and feta in a large bowl. Season with pepper. Mix well. Using 2 tablespoons mixture at a time, roll mixture into balls to make 16 rissoles. Flatten rissoles slightly.

2. Preheat a greased barbecue plate on medium heat. Cook rissoles, turning occasionally, for 12 to 15 minutes or until cooked through.

3. Spray both sides bread with oil. Barbecue for 1 to 2 minutes each side or until toasted. Transfer to a plate.

4. Place bread on serving plates. Top with tabouli and rissoles. Serve with yoghurt and lemon wedges.

Source
Super Food Ideas - October 2006, Page 65
Recipe by Annette Forrest

More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Haloumi kebabs with feta and herb dip
Cheese and mint rolls
Hummus Pita
Middle Eastern Pastries
Oregano & paprika lamb kebabs with Greek salad

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Stuffed Tomato with Frike

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Tomato with Frike Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Stuffed Tomato with Frike.

Preparation time :     35 minutes
Cooking time :     1 hour, 10 minutes

Ingredients

10 small tomatoes or 1 kg
2 tablespoons olive oil
1 medium onion or 125 g, chopped
200 g lean minced beef
1½ cups frike or 240 g, washed, soaked for ½ hour and drained
2 tablespoons fresh parsley, finely chopped
2 tablespoons coriander leaves, finely chopped
½ cup mushrooms or 50 g, finley chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon ground black pepper
2½ cups water or 625 ml

Preparation

Cut with a sharp knife the top part of the tomato (stem part facing the bottom side) and hollow the tomato to empty the pulp from inside and set them aside. Chop the pulps and set them aside too.

Heat the oil in a medium saucepan and cook onion until tender then add the beef and stir for 5 minutes or until beef is cooked.

Add frike, parsley, coriander, mushroom, MAGGI® Chicken Less Salt Bouillon cubes, black pepper and the chopped tomato pulps and stir for 5 minutes. Add water and bring to boil with occasional stirring then cover and simmer over a low heat for 25 minutes or until frike is well cooked. Set aside to cool a little.

Fill the empty tomatoes with the prepared frike and place them in a baking tray greased with little of olive oil and bake in a 200˚C preheated oven for 35 minutes or until tomato is cooked.

Remove from oven and serve.

Serving tips :     Serve with low fat yogurt.

Nutritional Information
Serving tips :     Serve with low fat yogurt.
Preparation time :     35 minutes
Cooking time :     1 hour, 10 minutes
Fats :     12.00 g
Protein :     16.00 g
Carbohydrate :     49.00 g
Energy :     356.00 Kcal

More Middle Eastern Recipes:

Macaroni Pasta with Béchamel
Arabic Lamb and Potato Pie
Moroccan spiced pie
Middle Eastern spiced lamb pizza
Saffron-roast tomatoes with labneh
Middle Eastern Pastries

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Macaroni Pasta with Béchamel Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Macaroni Pasta with Béchamel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Macaroni Pasta with Béchamel.

Preparation time :     25 minutes
Cooking time :     45 minutes
Serves: 6 persons

Ingredients

2½ cups macaroni pasta or 375 g
2 tablespoons vegetable oil
1 large onion or 200 g, diced
300 g minced beef
½ teaspoon salt
¼ teaspoon ground black pepper
5 cups milk or 1250 ml
1 sachet MAGGI® Béchamel Mix
1 cup mozzarella cheese or 100 g, grated

Preparation

Cook the macaroni pasta according to packaging instructions preferably “al-dente”. Drain and cool under cold water then set aside.

Heat the oil in a sauce pan and sauté onions for 2 minutes then add the minced meat and fry for 5 minutes or until the beef becomes brown in color. Season with salt and black pepper, stir and set aside.

Add milk and MAGGI® Béchamel Mix to a large saucepan. Bring to boil with constant stirring then simmer for 2-3 minutes or until the sauce thickens.

Pour 2/3 quantity of the béchamel sauce into the cooked macaroni in a mixing bowl and mix to combine the sauce and the pasta well. Arrange half the quantity of pasta mixture over the bottom of an oven dish.

Arrange the prepared meat mixture over the pasta in the same oven dish then top with the rest of pasta mixture.

Spoon the rest of the béchamel sauce over the pasta and top with Mozzarella cheese.

Bake in a 190°C preheated oven for 15-20 minutes or until top becomes golden in color.


Cooking tips: You can use any other kind of pasta.

Nutritional Information:

Fats :     24.00 g
Protein :     34.00 g
Carbohydrate :     69.00 g
Energy :     615.00 Kcal

More Middle Eastern Recipes:

Arabic Lamb and Potato Pie  
Moroccan spiced pie 
Middle Eastern spiced lamb pizza 
Saffron-roast tomatoes with labneh
Middle Eastern Pastries
Potato Kibbeh in Oven

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Moroccan-style couscous with roast beef recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to tryMoroccan-style couscous with roast beef Recipe. Enjoy cooking recipes and learn how to make Moroccan-style couscous with roast beef.

Sweet currants, zesty lemon and fresh herbs - so much flavour for so little effort!

Preparation Time 15 minutes

Ingredients (serves 4)

380g (2 cups) couscous
20g butter, chopped
500ml (2 cups) boiling water
8 slices rare roast beef
1/4 cup chopped fresh continental parsley
1/4 cup shredded fresh mint
80g (1/2 cup) currants
1 small red onion, finely chopped
80ml (1/3 cup) fresh lemon juice
1 tbs finely grated lemon rind
1 garlic clove, crushed

Method

1. Place the couscous and butter in a heatproof bowl. Add the boiling water. Stir until the butter melts. Cover and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate grains.

2. Meanwhile, cut the roast beef crossways into thick strips.

3. Add the beef, parsley, mint, currants, onion, lemon juice, lemon rind and garlic to the couscous. Season with salt and pepper and toss until well combined. Divide among serving bowls to serve.

Notes
Variation: Swap beef for 400g can chickpeas, rinsed, drained. Top with 100g feta, crumbled.
You'll find the rare roast beef in the deli section at the supermarket.

Source
Good Taste - January 2009, Page 32
Recipe by Emma Braz  

Traditional Moroccan Couscous with Chicken - Lamb and date tagine with pomegranate couscous  - Chicken and vegetable tagine with lemon couscous

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Beef Rib Roast Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef Rib Roast Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef Rib Roast.

Ingredients (serves 8)

2.3kg standing rib roast, trimmed
Olive oil cooking spray
1 teaspoon sea salt flakes
1/4 teaspoon freshly ground black pepper

Method

1. Preheat barbecue plate on high heat until hot. Reduce heat to medium. Spray roast with oil. Sprinkle with sea salt and black pepper. Place into a shallow baking dish (see hint).

2. Place onto barbecue. Cover with barbecue lid. Cook for 1 hour 15 minutes to 1 hour 45 minutes for medium. Remove from barbecue. Cover with foil. Stand for 15 minutes before slicing.

Notes
Hint: Disposable foil baking dishes are ideal for use in this recipe. Look for them in the baking aisle of your supermarket.

Source
Super Food Ideas - November 2004, Page 48
Recipe by Dixie Elliott

Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe - Beef kofta with saffron yoghurt recipe  - Low-fat kofta curry recipe

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Moroccan Meatballs - Quick & Easy Moroccan Meatballs

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Meatballs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Meatballs.

Prep time 15 min
Total time 35 min
Makes 8 servings, 3 meatballs each

Ingredients

1 cup brewed MAXWELL HOUSE Coffee, cooled
2 Tbsp.  honey
1-1/2 tsp. potato starch
2 lb.  ground beef
2 cloves garlic, minced
2 tsp.  salt
2 tsp. paprika
1-1/2 tsp.  ground cumin
1/2 tsp. ground allspice
1 small  onion, thinly sliced

Preparation

Combine coffee, honey and potato starch; set aside. Mix meat, garlic, salt, paprika, cumin and allspice until well blended. Shape into 24 meatballs.

Cook in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

Add onions and coffee mixture to skillet; stir until meatballs are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

Serving Suggestion
Serve over hot cooked rice along with your favorite hot steamed vegetable.

Make Ahead
Prepare meatballs and cook in sauce as directed; cool completely. Cover tightly and refrigerate up to 24 hours. When ready to serve, place meatball mixture in large saucepan; cook on medium-low heat until heated through, stirring occasionally.

Nutritional information (Per serving)

Calories 230 ................Total fat 13 g
Saturated fat 5 g...........Cholesterol 65 mg
Sodium 660 mg.............Carbohydrate 7 g
Dietary fiber  1 g...........Sugars 5 g
Protein  21 g.................Vitamin A 6 %DV
Vitamin C 2 %DV.........Calcium 0 %DV
Iron 15 %DV 


Moroccan lamb meatballs with harissa & couscous - Speedy Moroccan meatballs 

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Shakreyah Recipe - How to make Shakreyah

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Shakreyah Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Shakreyah.

Preparation time : 25 minutes
Cooking time : 1 hour, 30 minutes
Serves: 6 persons

Ingredients

300 g lean beef, cut into large cubes
18 baby onions, peeled
4 cups low fat yoghurt or 1000 ml
2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
1½ tablespoons corn flour
1 egg white, lightly beaten
1½ tablespoons olive oil
1½ tablespoons garlic, crushed
2 tablespoons fresh mint, chopped
2 tablespoons coriander leaves, chopped

Preparation

Boil beef cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat yogurt, the crumbled MAGGI® Chicken Less Salt Bouillon cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.

Nutritional Information

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes
Fats :     14.00 g
Protein :     20.00 g
Carbohydrate :     25.00 g
Energy :     308.00 Kcal

Kousa Bil-Laban Recipe - Kousa Mahshi - Recipe for Jordanian Mansaf

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Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Stuffed Baby Zucchini and Eggplant with Beef Shanks Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Stuffed Baby Zucchini and Eggplant with Beef Shanks.

Preparation time :     30 minutes
Cooking time :     2 hours
Serves: 6 persons

Ingredients

10 small baby zucchini or 800 g
10 baby eggplants or 650 g
½ cup egyptian rice or 100 g, soaked in water for 1 hour and drained
200 g lean minced beef
1 medium tomato or 150 g, chopped
¼ cup water or 60 ml
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground black pepper
1 tablespoon seven spices, ground
Pinch of ground nutmeg
1 tablespoon vegetable oil
500 g lean beef shanks, cut into big chunks
2 cubes MAGGI® Flavored Mutton Bouillon, crumbled
8 cloves garlic, peeled
9 cups water or 2250 ml, additional quantity
5 tablespoons tomato paste
 
Preparation

Hollow baby zucchinis and eggplants. Wash both well, drain and set them aside.

In a bowl, combine and mix rice, meat, tomato, water, salt and spices and set aside.

Stuff baby zucchinis and eggplants with this mixture and keep 1cm empty from the top and set aside.

Heat the oil in large pot and fry beef shanks for 5 minutes or until brown in color. Remove pot from heat. Add the whole peeled garlic and the crumbled MAGGI® Flavored Mutton Bouillon cubes.

Place stuffed eggplants and the baby zucchinis over the shanks side by side. Secure the top with a plate.

Combine and mix well the water and tomato paste together. Pour over the prepared pot. Place over medium heat and bring to boil (add salt to your taste) then simmer on low heat for 2 hours or until eggplants and baby zucchinis are well cooked. Remove from heat and serve.

Cooking tips :     Add more water during cooking if needed.
Serving tips :     Serve with low fat yogurt.

Nutritional Information

Cooking tips :     Add more water during cooking if needed.
Serving tips :     Serve with low fat yogurt.
Preparation time :     30 minutes
Cooking time :     2 hours
Fats :     12.00 g
Protein :     30.00 g
Carbohydrate :     31.00 g
Energy :     343.00 Kcal

Stuffed Baby Zucchini and Vine Leaves with Lamb Chops Recipe - Stuffed zucchini recipeLamb Stuffed Vine Leaves (waraq Enab) - Kousa Mahshi -

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Beef kofta with saffron yoghurt recipe - How to make Beef kofta with saffron yoghurt

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef kofta with saffron yoghurt Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese beef kofta with saffron yoghurt.

Cooking Time 30 minutes

Ingredients (serves 8)

1/2 cup loosely packed fresh continental parsley leaves
1/2 cup loosely packed fresh coriander leaves
1 brown onion, quartered
500g lean beef mince
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground mild paprika
1/2 tsp ground allspice
Salt & freshly ground black pepper
10 saffron threads
1 tbs hot milk
200ml container skim-milk natural yoghurt
2 tbs chopped fresh coriander, extra
2 tsp olive oil

Method

1. Line a large baking tray with foil. Place parsley, fresh coriander and onion in the bowl of a food processor. Process until finely chopped. Add mince, ground coriander, cumin, paprika, allspice and season with salt and pepper. Process until well combined and paste-like.

2. Preheat grill to medium-high. Use your hands to mould a heaped tablespoonful of beef mixture around a wooden skewer into a 7cm pointed-ended sausage. Place on the lined tray. Repeat with remaining beef mixture and skewers. Cover and set aside.

3. Place the saffron and hot milk in a small bowl and set aside. Combine the yoghurt, extra fresh coriander, salt and pepper in a small bowl and set aside.

4. Brush the kofta with a little of the oil and cook under preheated grill, turning carefully once and brushing with the oil, for 5-8 minutes or until browned and just cooked through.

5. Add saffron mixture to yoghurt mixture and mix well. Serve kofta with saffron yoghurt.

Notes

* You will need 16 bamboo skewers for this recipe.

Source
Good Taste - March 2002, Page 70
Recipe by Jan Purser

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Low-fat kofta curry recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Dessert Recipes) invites you to try Low-fat kofta curry recipe. Enjoy the Middle Eastern Cuisine and learn how to make Low-fat kofta curry.


Ingredients (serves 6)

500g lean beef mince
1 garlic clove, crushed
1 tsp grated fresh ginger
1 tsp ground chilli
1 tsp garam masala
2 onions, roughly grated
4 tbs korma curry paste
1 tbs sunflower oil
200ml beef stock
400g can crushed tomatoes
175ml low-fat evaporated milk
2 tbs lemon juice
1/2 cup frozen peas
Steamed rice, to serve
Chopped fresh coriander, to garnish

Method

1. Combine beef, garlic, ginger, chilli, garam masala, half the onion, and 1 tablespoon curry paste. Season with salt and pepper, then form into walnut-sized balls. Heat oil in a non-stick frypan over medium heat, add kofta balls and cook in batches until lightly browned. Transfer to a plate.

2. Add remaining onion to pan and cook over very low heat until soft and lightly golden. Add remaining curry paste, stock and tomatoes and cook over medium heat, stirring, for 5 minutes. Add milk and lemon juice. Return kofta to the pan and simmer over low heat for 15 minutes. Add peas and cook for 2 minutes.

3. Serve with rice and garnish with coriander.

Source
delicious. - July 2003, Page 81
Recipe by Valli Little

Lamb kofta recipe - Lebanese-style lamb wrap recipe - Middle Eastern sticky lamb shank

Save and share Low-fat kofta curry recipe

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Speedy Moroccan meatballs recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Speedy Moroccan meatballs recipe. Enjoy cooking tasty and easy Middle Eastern Eastern food and learn how to make Speedy Moroccan meatballs.

A great twist on meatballs for a quick and tasty supper

Easy
Serves 4
Preparation time 5 mins
Cook time 15 mins

Ingredients

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricots , halved
1 small cinnamon stick
400g tin chopped tomatoes with garlic
25g toasted flaked almonds
handful coriander , roughly chopped

Method

1. Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.

2. Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Try

Making a Chicken tagine
Heat 1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken breasts, for 3-4 mins until cooked through. Remove, then continue with the above recipe from stage 2. Return chicken to the pan, then simmer for 10 mins before serving as above.

Using ground cinnamon
If you don't have any cinnamon sticks, use a good pinch of ground cinnamon instead.

Nutrition per Serving
388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

Recipe from Good Food magazine, December 2006.

Moroccan lamb meatballs with harissa & couscous recipe - Moroccan meatballs with herb couscous recipe

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