Cook Once, Eat Twice was a class a long time ago now, and this dish is just perfect for that very theme. I was making a meal for one of my family members who needed some help, and decided to go all out with the meatballs, as once you have your hands dirty, you may as well keep going! This quantity will make around 30 meatballs, so I froze half and will just whip up another batch of couscous when ready to serve them. Couscous couldn't be easier to make! SO simple, if you have never tried, give it a go. Seriously easy and very delicious. Add herbs galore of choice. I held back for this recipe, but by all means, add coriander, mint etc.
Barberries are commonly used in Persian cuisine, particularly in dishes such as zereshk polo (barberry rice), where they add a tangy flavor and vibrant color contrast to the rice. They are also used in Iranian stews like khoresh-e zeytoon parvardeh, enhancing the savory-sweet profile of the dish. Additionally, barberries are employed in Middle Eastern desserts like baklava, imparting a tart note to the sweet pastry. They are not difficult to get these days if you have access to a grocer than supplies your local middle eastern community. I bought some ages and ago and now keep them in the freezer. They do need reconstituting in boiling water for best results. If you cannot source them, just add more craisins or add goji berries. But I do like the tartness of barberries.
Make sure you try some of our other Cook Once Eat Twice recipes and make your family life a whole lot easier!
Pulled Pork Soft Tacos with Grilled Pineapple Slaw
Walnut & Cauliflower Taco Bowls
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Need
-
The Couscous
- 1 Cup couscous
- 300 Grams liquid chicken stock
- 1/2 Teaspoon dried red chilli flakes
- 1-2 Pinches pink salt flakes and black pepper to taste BUY
- 2-3 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 2 Tablespoons barberries
- 2 Tablespoons pine nuts
- 3 Tablespoons dried cranberries (craisins)
- 1 Handful flat leaf parsley
- 2-3 spring onions
- 1-3 limes zest and juice
-
The Meatballs
- 4 cloves garlic
- 20 Grams fresh ginger
- 2 shallots, peeled
- 1 red chilli (long) deseeded
- 1 Handful flat leaf parsley
- 1 egg
- 1 Pinch pink salt flakes or to taste BUY
- 1.5 Kilo minced chicken
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 Tablespoons sesame seeds
Do
- 1
Place the couscous into a ThermoServer of choice or another insulated bowl.
- 2
Place the chicken stock, chili flakes salt and pepper into the Thermomix bowl and heat 8 min/100°C/speed 1 Alternatively, heat this on the cooktop as it will be quicker!
- 3
Pour it over the couscous and stir to coat, add a drizzle of EVOO at this stage as well. Cover and set aside.
- 4
Cover the barberries in enough boiling water to just cover and set aside. Drain before adding to the couscous (next step).Toast the pinenuts until golden and set aside.
- 5
Chop the parsley and slice the spring onions. Combine all ingredients with the couscous when ready to serve. Fluff with a fork and add more EVOO to taste.
- 6
To make the meatballs, place garlic and peeled ginger into the Thermomix bowl and mince 5 sec/speed 6. Scrape down and go again if you want it to be finer.
- 7
Add shallots, chilli and parsley and chop 5 sec/speed 6. Scrape down sides of bowl. Add the egg and combine 3 sec/speed 6.
- 8
Add salt and half the chicken and combine 20 sec/Interval/dough setting. Tip out into a bowl with the rest of the chicken and finish combining by hand.
- 9
Preheat an oven to 200°C with a grill function. Line 2 large baking trays with paper.
- 10
Using wet hands form meatballs slightly larger than a walnut and arrange on the prepared trays. Sprinkle with sesame seeds and drizzle with EVOO. Cook for 25 minutes until golden.
- 11
You could fry these to cook them if you wished. Cook them in batches in plenty of EVOO turning them to create an even golden brown colour. They do look pretty when fried!
- 12
Serve with the couscous and plenty of lime wedges on the side for drizzling.
