Couscous with grilled vegetables and spicy meatballs with yogurt sauce
Preparation
Mix the minced meat with the ras el hanout herbs, the egg and breadcrumbs. Make small balls of it. Heat a little oil or butter in a pan and fry the balls until brown and cooked through, about 12 minutes. Dissolve half the stock cube in hot water (see the couscous packaging for quantity) add the couscous and let it soak. Fry the mushrooms in a pan.
Mix the couscous with the grilled vegetables and fried mushrooms. Mix the yogurt with a little olive oil and a pinch of ras el hanout herbs. Serve the couscous with the spicy meatballs and the yoghurt sauce. Garnish with some chopped almonds and optionally some parsley or mint to garnish.
Source: Leukerecepten by leukerecepten-nl.
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