Moroccan meatball stew with couscous
2 slice(s), firm
98% fat-free uncooked ground chicken breast
1 pound(s), skinless
¼ cup(s), grated
2 Tbsp, coarsely chopped
2 Tbsp, fresh flat-leaf, chopped
1 large, chopped
2 medium clove(s), chopped
3 medium, diced
Reduced-sodium chicken broth
12 piece(s), pitted, left whole
2 medium, cut into 1-inch chunks
Red pepper flakes
10 oz, plain variety
- Place the bread in a food processor and pulse until fine crumbs form, about 10 seconds; transfer to a large bowl. Add the chicken, onion, pine nuts, 1 tablespoon of the parsley, the cinnamon, ginger, and salt; mix well. With wet hands, shape the mixture into 12 balls.
- Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, 6–8 minutes. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the Dutch oven; stir in the onion and garlic. Cook over medium heat, stirring frequently, until golden, about 8 minutes. Add the tomatoes and cumin. Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Return the meatballs to the Dutch oven, then add the broth, prunes, carrots, honey, and crushed red pepper; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the meatballs are cooked through, about 20 minutes. Stir in the remaining 1 tablespoon chopped parsley.
- Divide the couscous among 6 bowls. Spoon the meatball stew over the couscous, then sprinkle with the almonds. Yields generous 3⁄4 cup couscous, 2 meatballs, 1⁄2 cup sauce, and 1⁄2 tablespoon almonds per serving.