Moroccan meatballs with fruity pistachio couscous

Ingredients for 4 servings:

• ½ bunch parsley, flat
• ½ bunch mint
• 300 g minced beef
• 1 egg(s), size M
• 3 tbsp breadcrumbs
• salt and pepper
• 2 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 1 red chili pepper(s)
• 2 tbsp olive oil
• ½ tbsp cumin powder
• ½ tsp cinnamon
• 1 tbsp tomato paste
• 1 can of tomatoes (850 ml)
• 2 bay leaves
• 75 g pitted Kalamata olives
• 1 tsp honey, liquid
• 50 g couscous, instant
• ½ bunch of spring onions
• 100 g soft figs
• salt and pepper
• 100 g soft apricots
• 30 g pistachio kernels
• 10 ml orange juice
• 2 tbsp lemon juice
• 1 tsp honey, liquid
• ¼ tsp coriander powder
• ¼ tsp cinnamon
• ¼ tsp ginger powder

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

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. With moistened hands, shape into 12 small balls, cover, and chill for about 30 minutes. For the tomato sauce, finely dice the onions and garlic. Deseed and finely chop the chili. Heat 2 tablespoons of oil in a saucepan. Toast the cumin and cinnamon for about 2 minutes. Add the onions and sauté over low heat for about 5 minutes until translucent. Sauté the chili and garlic for about 1 minute. Add the tomato paste, tomatoes, and bay leaves, bring to a boil, and simmer for about 30 minutes. Add the olives about 10 minutes before the end of the cooking time. Season with salt, pepper, and honey. Preheat the oven. Heat 2 tablespoons of oil in a large pan (electric oven 150°C / fan oven 125°C). Fry the balls for 3-4 minutes, turning occasionally, then remove from the pan. Pour the tomato sauce into 2 ovenproof casserole dishes (approx. 15 cm in diameter) or one large dish. Distribute the balls on top and braise in the hot oven for 20-25 minutes. Place the couscous in a large bowl. Pour 75 ml of boiling salted water over it and let it stand for about 5 minutes. Slice the spring onions into diagonal rings. Cut the figs and apricots into small pieces. Chop the pistachios. For the dressing, mix the 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. Season again with salt and pepper, if desired.