Couscous with Moroccan balls

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Couscous with grilled vegetables and spicy meatballs with yogurt sauce



 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.

 For the roasted vegetables I used a ready-made package with grilled zucchini, carrot and bell pepper. But you can also grill vegetables yourself or take other vegetables.
 Ras al hanout is a Moroccan spice mixture with paprika, cumin and nutmeg. I used the spice mix fromGreen Gypsy Spices, these playful spice mixes contain no added fragrance, color and flavorings and are also in a super nice packaging!

Source: Leukerecepten by leukerecepten-nl.
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