Moroccan Meatballs in Tomato Sauce

Ingredients

• lamb mince — 300g
• chickpeas — 400g tin
• lentils — 1 cup
• diced tomatoes — 400g tin
• celery — 2 stalks
• cumin — 1 tsp
• bread — 1 loaf

Method

1. Brown lamb mince with cumin.
2. Add celery, tomatoes, chickpeas, lentils and enough water to make a thick soup.
3. Simmer 30 min until lentils are soft.
4. Season to taste, serve with warm bread.

Ingredients

• chicken thighs — 800g
• dried apricots — 1/2 cup
• chickpeas — 400g tin
• cinnamon — 1 tsp
• cumin — 1 tsp
• preserved lemon — 1
• onion — 1
• almonds — 1/4 cup
• couscous — 1.5 cups

Method

1. Brown chicken thighs in a heavy pot, set aside.
2. Soften onion in the same pot with cinnamon and cumin.
3. Return chicken, add apricots, chickpeas, preserved lemon and enough water to almost cover.
4. Bring to a simmer, cover and cook low 45-60 min, stirring occasionally.
5. Toast almonds in a dry pan until golden.
6. Prepare couscous.
7. Taste tagine, adjust seasoning — should be fragrant, sweet and savoury.
8. Serve over couscous, scattered with toasted almonds.

Ingredients

• white fish — 4 fillets
• diced tomatoes — 400g tin
• capsicum — 1
• cumin — 1 tsp
• paprika — 1 tsp
• preserved lemon — 1
• couscous — 1.5 cups

Method

1. Soften capsicum with cumin and paprika.
2. Add tomatoes and preserved lemon, simmer 10 min.
3. Slide in fish fillets, cover and poach 8-10 min until just cooked.
4. Prepare couscous, serve fish and sauce over the top.

Ingredients

• lamb mince — 500g
• couscous — 1.5 cups
• cumin — 2 tsp
• cinnamon — 1 tsp
• sultanas — 1/4 cup
• almonds — 1/4 cup
• mint — 1/2 bunch

Method

1. Fry lamb mince with cumin and cinnamon until browned.
2. Stir in sultanas, cook 2 min.
3. Prepare couscous.
4. Toast almonds until golden.
5. Fold lamb through couscous, top with almonds and mint.