Meatless Monday:Moroccan meatless balls with lemon couscous

This week we are staying with the Moroccan theme with my vegan 'Moroccan meatless balls with lemon couscous' recipe.

Please make sure you use organic dried soya as non-organic is likely to be GMO.  I will be talking about these genetically modified foods (GMO) in another post.  Also ensure the lemon is unwaxed.
Ras el hanout is a North African spice mix typically containing cumin, coriander, cinnamon, cayenne pepper, ginger, paprika, black pepper, allspice and tumeric.  There are different blends and not all these ingredients may be in a particular blend.

Serves 2


For the meatless balls
60g chunky dried organic soya mince
1 onion, finely chopped
2 cloves garlic, thinly sliced
2 tbsp organic olive oil
6-8 sprigs fresh thyme or 1 tsp dried
1 heaped tbsp chickpea flour
Pinch sea salt or pink salt 

For the sauce
1 onion, finely chopped
1 tbsp organic olive oil
1 tsp Ras el hanout
4 tbsp organic tomato puree

For the couscous
120g couscous
juice and zest from one UNWAXED lemon 

Place the dried, organic soya mince in a bowl and cover with boiling water to reconstitute. Meanwhile fry the onion in the olive oil for 2-3 minutes.  Add the garlic and continue to fry for a further minute.  Add the thyme, reconstituted soya, and a pinch of salt and continue to and stir until the mixture binds.  Allow to cool and shape into balls.  Place on a baking tray and place in an oven for 15-20 minutes at 200 degrees.
Meanwhile make the sauce.  Fry the onion for 2-3 minutes in the olive oil.  Add the Ras el hanout, tomato puree and about 4 tbsp water and cook on a low heat for a few minutes.
To make the lemon couscous, place the couscous in a bowl. Add the juice and zest of a lemon and cover with boiling water.  Leave to stand for 3-4 minutes.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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