Summary

Ingredients

For the meatballs:

• 0.5 ½ bunch parsley, smooth
• 0.5 ½ bunch mint
• 300 g round beef
• 1 egg (s), size M
• 3 tablespoon breadcrumbs
• salt and pepper
• 2 tablespoon olive oil

For the tomato sauce:

• 2 onions)
• 2 cloves garlic)
• 1 chilli pepper (s), red
• 2 tablespoon olive oil
• 0.5 tablespoon ½ cumin powder
• 0.5 teaspoon ½ cinnamon
• 1 tablespoon tomato paste
• 1 can tomato (850 ml)
• 2 bay leaves
• 75 g pitted Kalamata olives
• 1 teaspoon honey, more liquid

Also: (for the couscous)

• 50 g couscous, instant
• 0.5 ½ bunch spring onion (s)
• 100 g soft fis
• salt and pepper
• 100 g soft apricots
• 30 g pistachio nuts
• 10 ml orange juice
• 2 tablespoon lemon juice
• 1 teaspoon honey, more liquid
• 0.25 teaspoon ¼ coriander powder
• 0.25 teaspoon ¼ cinnamon
• 0.25 teaspoon ¼ ginger powder

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Instructions

1. For the meatballs, finely chop the parsley and mint leaves. Knead the mince, herbs, egg and breadcrumbs in a bowl. Season well with 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into 12 small balls with moistened hands and cover and chill for approx. 30 minutes
2. For the tomato sauce, finely dice the onions and garlic. Core and finely chop the chilli.
3. Heat 2 tablespoons of oil in a saucepan. Roast the cumin and cinnamon in it for approx. 2 minutes. Add onions,
4. Simmer on low heat for approx. 5 minutes until translucent. Sauté the chilli and garlic for approx. 1 minute. Add tomato paste, tomatoes and bay leaves, bring to the boil and simmer for approx. 30 minutes. Add olives about 10 minutes before the end of the cooking time. Season to taste with salt, pepper and honey.
5. Preheat the oven. Electric stove 150 ° C / convection 125 ° C).
6. Heat 2 tablespoons of oil in a large pan. Fry the balls in it, turning for 3 - 4 minutes, remove. Put the tomato sauce in 2 ovenproof casserole dishes, each approx. 15 cm in diameter, or in a large dish. Spread the balls on top and stew in the hot oven for 20-25 minutes.
7. Transfer the couscous to a large bowl. Pour 75 ml of boiling salted water over it and let it steep for approx. 5 minutes. Cut the spring onions into oblique rings. Cut the figs and apricots into small pieces. Chop the pistachios. For the dressing, stir together orange juice, lemon juice, honey, coriander, cinnamon and ginger. Season with salt and pepper. Fluff the couscous with a fork. Mix with all the ingredients. If necessary, season again with salt and pepper.