Ingredients
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1 (15 oz) can chickpeas
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1/4 cup fresh mint, plus more for garnish
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1/2 cup dried apricots
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1 1/2 cups couscous
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1 tbsp minced garlic
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1 lb 85% lean ground beef
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2 tbsp olive oil
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1/2 cup diced onions
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1 tbsp Moroccan ras el hanout seasoning
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1 (28 oz) can can diced tomatoes
Steps
1
Drain and rinse the chickpeas. Roughly chop the mint. Quarter the apricots. Cook the couscous according to package directions.
2
To a food processor, add chickpeas, mint, and garlic. Pulse until chickpeas are roughly chopped, but no whole pieces remain, stopping and scraping bowl occasionally. Transfer to a medium bowl. Add the beef, salt, and pepper and mix until well combined. Form beef mixture into 1½-inch balls.
3
In a 12-inch nonstick skillet, heat oil on medium-high. Add the meatballs and sear until browned on all sides, 5 min., turning occasionally. Remove meatballs and set aside.
4
To the same skillet, add onions and ras el hanout and cook 4 min., stirring occasionally. Add the tomatoes, apricots, and salt. Heat to a simmer on high, then reduce heat to medium-low. Simmer 5 min. Add meatballs back to skillet, cover, and simmer 8 min., until cooked through. To serve, spoon meatballs over couscous. Garnish with mint.
