Thursday, July 12, 2012

Low Fat Morrocan Inspired Meatballs & Couscous

Yes I do realise that its been FOREVER since I blogged, but the business has got me kept!! Business is good, can't complain, lots of lovely guests from all different and interesting backgrounds!!! This has resulted in putting the blogging on the back burner!!! Seriously though guys, each day I look at the clock and its evening time again!!! Time has yet again escaped me and my blog writing!!! Each day I promise to finish that sushi blog or  a blog about how the B&B is going! Writers block has seemingly affected me on those grounds, but in a return to tradition, over the weekend I cooked a really low fat morrocan inspired pickn'mix dinner!!!

It was very low in fat, yet I felt it was satisfying and felt like a 'treat dinner' all the same.  My meatballs are (as always) made from turkey meat, keeping the fat down and the protein high!!! The other 'pick n mix' options are salads, cous cous, and a yogurt sauce!!!

Serves 3-4 people

Apricot & Cumin Turkey Meatballs


  • 400g turkey mince
  • 2 crusts of bread (whizzed to breadcrumbs) - any leftover bread will do
  • 1 egg
  • salt/pepper
  • 1/2 red onion
  • 2 tbsp cumin seeds
  • 5 dried apricots
  • 1 clove of garlic, diced
  • 4 tbsp of chopped coriander
  1. Place all the ingredients in a food processor and whizz until combined
  2. Preheat the oven to 200 degrees
  3. Place a sheet of baking paper on a tray
  4. With damp hands roll balls of the mince mixture between your hand (I use an icecream scoop to measure the quantity)
  5. Place all the meatballs on the tray and bake in the oven for 15-20 minutes, turning once.

Carrot & Coriander Salad

This doesn't require instructions really, simple strip a carrot with a vegetable peeler, and sprinkle chopped coriander over the strips and drizzle with lemon juice. Fast, and yum! (zero calorie points)

Saffron Almond & Chickpea Couscous Salad


  • 100g of cous cous
  • 2 tbsp of olive oil
  • 1 tbsp of ground cumin
  • salt/pepper
  • 115 ml of boiling water mixed with 2-3 strands of saffron
  • 1 tin of chickpeas (washed and drained)
  • 40g of toasted flaked almonds
  • Lemon Juice from one lemon
  • Chopped coriander and/or flat leaf parsley
  1. Place the cous cous grains in a bowl, and rub in the cumin, juice from half a lemon, salt, pepper, oil and ground cumin
  2. Add the hot saffron water, cover the bowl and leave for 15 minutes
  3. When the cous cous has soaked up all the water, fluff up the grains with a fork (don't use a spoon)
  4. Add the remainder ingredients and stir to combine well.

Quick Yogurt Sauce

Blitz 100 mls of natural yogurt, with 3 tbsp of fresh coriander, juice from a lemon and season with salt and pepper. This sauce is a great quick accompaniment to the meatballs. You may wish to include some pitta breads or flat bread with this dinner!!!!

1 comment:

Carole said...

Great recipe. Would you be happy to link in to my Meatball edition of Food on Friday? This is the link . Hope you are having a good week.

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