Lamb meatball and veg tagine with cauliflower couscous

Name: Lamb meatball and veg tagine with cauliflower couscous | Asda Good Living
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 tsp Vegetable or olive oil; 340g pack Asda Smoky Spiced Harissa Lamb Meatballs; 1 Red onion, cut into bite-size chunks; 250g Carrots, peeled and cut into large chunks; 3 tbsp Cook by Asda Shawarma Seasoning; 400g tin Just Essentials by Asda Peeled Plum Tomatoes in Tomato Juice; 30g Dried cranberries; 150g Dried couscous; 2 Rounded trimmed ends of cauliflower (saved from the Rarebit cauliflower recipe, see Related Recipes below); 15g Asda Mild & Peppery Flat Leaf Parsley, finely chopped

A meaty, fruity dish packed with veg and bulked up with reserved cauli ends to help cut down on food waste.

By Asda Good Living,23rd August 2024

Cook: 30 Mins

Serves: 4

Price: £1.46 per serving

Nutritional Information

Each 414g serving contains

Energy
7601kj
439kcal

22%

Fat
13.7g

Med
20%

Saturates
5.0g

Low
25%

Sugars
19.5g

Low
22%

Salt
1.57g

Med
26%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1836kj/439kcal

Ingredients

2 tsp Vegetable or olive oil

340g pack Asda Smoky Spiced Harissa Lamb Meatballs

1 Red onion, cut into bite-size chunks

250g Carrots, peeled and cut into large chunks

3 tbsp Cook by Asda Shawarma Seasoning

400g tin Just Essentials by Asda Peeled Plum Tomatoes in Tomato Juice

30g Dried cranberries

150g Dried couscous

2 Rounded trimmed ends of cauliflower (saved from the Rarebit cauliflower recipe, see Related Recipes below)

15g Asda Mild & Peppery Flat Leaf Parsley, finely chopped

Method

Heat the oil in a non-stick frying pan. Add the meatballs to the pan and fry, turning and stirring occasionally, until browned all over. Or brown the meatballs in a preheated air fryer at 220°C for 5–7 mins. Remove the meatballs to a plate.

Put the chunks of red onion and carrot in the pan and fry, stirring, for 4 mins. Stir in the seasoning for another minute. Use kitchen scissors to roughly chop the plum tomatoes inside the tin. Tip into the pan, then fill the tin with water, to rinse, and empty this into the pan too. Bring to a simmer, then add a lid and cook for 10 mins.

Stir in the dried cranberries and browned meatballs, leave off the lid and simmer for 10 mins more until the sauce is thickened, carrots soft and meatballs cooked through.

While the tagine cooks, prepare the couscous. Put the dried couscous in a bowl with 200ml of just-boiled water. Cover with a plate or similar and leave to soften for 15 mins.

Finely grate the cauliflower to a couscous texture. Put in a microwave-proof bowl with a tsp of water. Cover with a plate and microwave on high for 1 min 30 sec blasts until the cauliflower is just tender. When the couscous is ready, combine the two, using a fork to fluff up the couscous.

Season the tagine and stir through ½ the parsley. Serve in shallow bowls with the couscous, scattered with more parsley and black pepper.