Vegetarian Meatball Tagine
with Linda McCartney Meatballs, Roasted Sweet Potato & Couscous
This warming and hearty Vegetarian Meatball Tagine is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
8
Linda McCartney Vegetarian Meatballs
1
Finely Chopped Tomatoes
1
Sweet Potato
2
Garlic Clove
50
Harissa Paste
(Contains Sulphites)
120
Couscous
(Contains Cereals containing gluten May contain Soya)
75
Low Fat Natural Yoghurt
(Contains Milk)
1
Red Onion
½
Chilli Flakes
1
Coriander
Not included in your delivery
240
Water for the Couscous
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the sweet potato into 1cm chunks (no need to peel!). Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Pop the sweet potato onto a baking tray with a drizzle of oil and season with salt and pepper. Toss to coat, then spread out in an even layer and roast on the top shelf of your oven until golden and soft , 25-30 mins. Turn halfway through cooking.
Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the vegetarian meatballs. Fry, turning regularly, until browned and crispy, 4-5 mins. Transfer to a plate but don't wash up the pan! Add half of the red onion and cook until softened, 8-10 mins. Whilst the onion cooks, roughly chop the coriander (stalks and all).
Meanwhile, heat a drizzle of oil in a medium saucepan over medium high heat. Add the remaining onion and season with salt. Cook, stirring regularly, until softened, 8-10 mins. Pour the water for the couscous (see ingredients for amount) into the saucepan and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.
Meanwhile, add the garlic and harissa paste to to frying pan with the onion. Cook, stirring, for 1 minute, then add the chopped tomatoes, water for the sauce (see ingredients for amount) and a pinch of sugar. Season with salt and pepper. Simmer for 8-10 mins then return the meatballs to the pan. Simmer until thick and tomatoey, a further 5 mins.
Do any washing up whilst you wait. Once the couscous is cooked, carefully fluff up with a fork. Taste and add more salt and pepper if you like.
Stir the roasted sweet potato and half the coriander through the tagine and add a splash of water if you need to. Taste and add salt and pepper if needed. Divide the couscous between plates, spoon over the tagine then top with the yoghurt and remaining coriander. Enjoy!
