Theo’s Moroccan chicken meatballs or quinoa falafel, fennel & apricot tagine, finished with pomegranate seeds and pistachio nuts, served with couscous
INGREDIENTS
16 Theo’s Moroccan chicken meatballs or 16 quinoa falafel
200g dried couscous
1 large fennel bulb, finely sliced
150g dried apricots, roughly chopped
1 preserved lemon
1 red pepper, roughly diced
1 small white onion, finely diced
2 cloves of garlic, minced
1 tin of chickpeas, drained
1/4 bunch of fresh mint, roughly chopped
1/4 bunch of fresh parsley, roughly chopped
40g pomegranate seeds
Handful of pistachio nuts
4 tbsp olive oil
2 tbsp of fresh lemon juice
1 tin of chopped tomatoes
1/2 jar of tagine paste
2 tbsp harissa paste
1/2 tin of boiling water
Salt & pepper to taste
METHOD
To make couscous: bring pot of water to the boil. In a serving bowl, add lemon juice and 2 tbsp of olive oil to the dried couscous. Season with salt and pepper and mix together. Pour the hot water into the couscous. Cover with a lid until couscous has absorbed all the water. Cook meatballs or quinoa falafel in the oven for 20 minutes at 180°. In a large saucepan heat remaining olive oil. Add onion, garlic, peppers, fennel and fry until softened. Add chickpeas, preserved lemon, apricots, tagine paste and harissa. Fry for few more minutes. Add cooked meatballs or quinoa falafe, chopped tomatoes, boiling water, season with salt and simmer for 30 minutes. Lightly toast pistachio nuts. Serve with couscous, fresh mint and parsley. Sprinkle with toasted pistachio.
SERVES 4