June 24, 2009

Moroccan "Meatballs" and Couscous

Moroccan "Meatballs" with Couscous

First off, I must apologize for the photo. The meatballs I used for this recipe (Trader Joe's Meatless Meatballs) COMPLETELY fell apart during cooking, even though I added them when they were frozen. So for the future, I would recommend using a different brand, or maybe adding these at the last few minutes of cooking just to thaw them out.

Anyway, all that aside, this is a wonderful and flavorful dish...and extremely fast and easy to make! The base of tangy tomatoes, even tangier pure pomegranate juice, sweet and chewy dried apricots, and lots of fragrant cinnamon makes this a can't-put-the-fork-down kind of meal. Onions and garlic add even more pungent crunchiness. Cayenne pepper adds a bit of heat, but it goes nicely with the sweetness of the fruity ingredients and is the perfect amount. All of this provides a great contrast to the meaty, salty, savoriness of the meatballs. Serve this over couscous, which adds a different texture from your standard rice, and almost seems to add some exotic flair to the dish. This recipe is the perfect example of how well savory and sweet can work together.

Make again? Definitely. Exotic ingredients make a flavorful meal in less than 15 minutes!

Moroccan "Meatballs" and Couscous
Vegetarian Times, January 2006

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