Meatballs with Couscous

The sauce is the star here – loaded with veggies and slightly sweet with dried apricots.

2 tbs. olive oil
2 red onions, roughly chopped
2 stalks celery, roughly chopped
4 carrots, roughly chopped
3 cloves garlic, chopped
1 tsp. ground turmeric
1/2 tsp. ground ginger
1/2 cup snipped dried apricots
2 x 14oz. cans chopped tomatoes
4 cups couscous
2 dozen cooked meatballs
chopped, fresh parsley, to serve

Heat the oil in a large pan and cook the onions, celery, carrots and garlic over a medium-low heat until softened and caramelized. Stir in the spices, apricots and tomatoes. Swish out a tomato can with water and add. Simmer for 1 hour, adding more water if the sauce gets too thick.

When ready to serve, drop the meatballs in the sauce and warm them up. Prepare the couscous per the package directions. Serve sprinkled with parsley.

Serves 8-10

 

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