Moroccan Spiced Meatballs with Spinach Couscous Serves: 2
2 Pita breads; divided
8 oz. whole milk
1 orange bell pepper; cut into ¼ inch pieces
Herb Mix (rough chopped together)
1/8 oz. fresh mint
1/8 oz. fresh oregano
1/8 oz. fresh parsley
1 lemon; divided
4 cloves garlic; divided
½ cup Israeli couscous
2 oz. baby spinach
1 tsp. ras el hanout, divided
2 tsp. harissa; divided
12 oz. ground beef
1 (15 oz.) can crushed tomatoes
2 tsp. Olive oil
- Preheat oven to 450°. Bring a medium pot of water of a boil over high heat. Rinse all produce. Quarter pita breads. In a medium bowl, combine milk and 1 slice pita bread; set aside to soak for Step 4. Mice garlic.
- Once water is boiling, stir in couscous and cook, still over high heat, until tender; about 8 minutes. Drain and transfer to large bowl. Reserve pot for later. Add spinach, bell pepper, juice of ½ lemon, ¼ tsp. Kosher salt and black pepper as desired to couscous. Stir to combine and wilt spinach slightly, then cover with foil to keep warm.
- Line baking sheet with foil. Gently squeeze milk from milk-soak pita; discarding excess liquid and place pita bread in medium bowl with ½ of ras el hanout, ½ of harissa, ½ of herb mix, ½ of minced garlic, egg, and ½ tsp. of salt. Add ground beef and using your hands, mix well, then form into 10 equal size balls. Arrange meatballs on foil lined baking sheet, spacing apart.
- Bake for 10 minutes. Meanwhile, on a separate baking sheet, arrange remaining pita bread slices in a single layer. After baking meatballs for 10 minutes bake pita bread in oven with meatballs for 10 minutes longer until pita bread is golden and meatballs are cooked through.
- While meatballs are baking; heat olive oil in the pot from couscous over medium-high heat. When oil is shimmering, add remaining garlic, remaining ras el hanout and remaining harissa. Cook, stirring until fragrant (1-2 minutes). Add crushed tomatoes. Bring to a boil, the reduce heat to medium. Simmer for 6 minutes. Add juice of remaining lemon and ½ tsp. Kosher salt.
- Once meatballs are done, toss into sauce and turn to coat. Divide couscous between plates and top with meatballs. Pour over any remaining sauce and garnish with remaining herbs.