Moroccan Meatballs Over Couscous

By danaheller

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Ingredients

• 3 tsp vegetable oil, divided
• 1 2/3 cups (10 oz box) plain couscous
• 36 precooked meatballs, fresh or frozen
• 2 large onions (about 2 cups chopped)
• 1 (28 oz) can diced tomatoes
• 2 cloves fresh garlic, minced
• 1 1/2 tsp granulated sugar
• 2 tbs minced jalapeno (1 pepper)
• 3 tbs chopped fresh cilantro (optional)
• 3 tbs chopped fresh parsley (optional)
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground dried ginger

Details

Servings 6

Preparation

Step 1

Bring 2 cups of water and 1 tsp of the vegetable oil to a boil in a covered medium saucepan. When the water boils, remove the pan from the heat and stir in the couscous. Cover the pan and let it stand until the meatballs are ready to serve.
If the meatballs are frozen, microwave, uncovered, on high power for 2 minutes to partially defrost. Meanwhile, heat the remaining 2 tsp oil in a 12-inch skillet over medium heat. Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onions begin to soften, about 3 minutes.
Add the tomatoes and their juice. Add the garlic and sugar to the skillet. add jalapeno to the sauce. Cook, stirring occasionally, while you rinse and chop the cilantro and parsley, if using. Add them to the skillet. Add cumin, cinnamon, ginger and meatballs (fresh or partially defrosted).
Cover the skillet and cook until the meatballs are heated through and are beginning to absorb the sauce, about 10 minutes. Fluff the couscous lightly with a fork. Serve meatballs over hot couscous.