Please purchase a subscription to read our premium content. If you have a subscription, please log in or sign up for an account on our website to continue.

Please log in, or sign up for a new account to continue reading. Dried Black Peppercorn

Thank you for reading! We hope that you continue to enjoy our free content.

Moroccan Meatballs with Cilantro Couscous. (Linda Gassenheimer/TNS)

Moroccan Meatballs with Cilantro Couscous. (Linda Gassenheimer/TNS)

I added cinnamon and cumin to meatballs for a Moroccan take on my family favorite of meatballs and pasta. To speed up the preparation, I used frozen diced onion and minced garlic for the recipe. The meatballs need to be turned over during cooking; the best way to do this is by using two spatulas, one underneath the meatballs and one on top to help guide them over.

The cilantro couscous is made with pearl (sometimes called Israeli) couscous. It’s a larger version of regular couscous. Strictly speaking, true Israeli couscous is slightly smaller than pearl couscous. Either works for this recipe.

• You can use fresh chopped onion instead of frozen.

• You can use four crushed garlic cloves instead of minced garlic.

• Firmly press the meatballs together.

• Make sure the oil is hot in the skillet before adding the meatballs to help them brown.

Salt and freshly ground black pepper

1 14-ounce can low-sodium diced tomatoes with sauce (about 1½ cups)

Add ground sirloin, onion, egg, cinnamon, cumin and salt and pepper to taste to a large bowl. Mix all the ingredients together. Roll mixture into meatballs about 2 inches in diameter to make 8 meatballs.

Heat canola oil in a medium-size nonstick skillet over medium-high heat. When the oil is very hot, add the meatballs. Brown them for 2 minutes. While meatballs brown, mix the diced tomatoes with the tomato paste and minced garlic in a small bowl. Gently turn meatballs over and continue to cook 2 minutes.

Add the tomato mixture, lower the heat to medium low and simmer 5 minutes. A meat thermometer should read 135 degrees Fahrenheit.

Per serving: 465 calories (47% from fat), 24.5 g fat (8 g saturated, 11.4 g monounsaturated), 206 mg cholesterol, 39.6 g protein, 20.4 g carbohydrates, 7 g fiber, 180 mg sodium.

Salt and freshly ground black pepper

Bring water to a boil in a medium-size saucepan and add couscous, reduce to a simmer and cover with a lid. Cook 8 minutes or until couscous is soft. Remove from heat and let stand 5 minutes. All the water should be absorbed.

When ready, add canola oil, cilantro, and salt and pepper to taste. Fluff up with a fork and divide between the two plates.

Per serving: 201 calories (25% from fat), 5.5 g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 5.9 g protein, 31.7 g carbohydrates, 1.9 g fiber, 3 mg sodium.

Your comment has been submitted.

There was a problem reporting this.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language. PLEASE TURN OFF YOUR CAPS LOCK. Don't Threaten. Threats of harming another person will not be tolerated. Be Truthful. Don't knowingly lie about anyone or anything. Be Nice. No racism, sexism or any sort of -ism that is degrading to another person. Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts. Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Whether you’re looking to gain speed out on the track, stroll around a historic maritime museum, or take in the magic of a holiday performance, this list has something for everyone!

Cassia Living your best life over 50