• 350g pack 12 beef meatballs
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 80g ready to eat apricots, sliced
  • ½ tablespoon Fairtrade ground cinnamon
  • 390g carton chopped tomatoes in tomato juice
  • 500ml hot vegetable stock
  • 250g cous cous
  • ½ x 28g pack fresh flat leaf parsley, roughly chopped
  • 25g flaked almonds, toasted


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 3. Arrange the meatballs on a baking tray and bake for 15 minutes.

  2. 2

    Meanwhile, heat the oil in a large saucepan and sauté the onion for 5 minutes. Stir in the garlic, apricots and cinnamon and cook for a further minute. Pour over the chopped tomatoes and 200ml of the stock.Stir well to combine then simmer for 5 minutes.

  3. 3

    Place the cous cous in a bowl and pour over the remaining stock. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the grains, season with black pepper and stir through half of the parsley.

  4. 4

    To serve, stir the meatballs and remaining parsley into the sauce. Divide between plates, garnish with the flaked almonds and serve with the cous cous.

Nutritional Details

Each serving provides
  • Energy 2144kj 512kcal 26%
  • Fat 22.4g 32%
  • Saturates 6.5g 33%
  • Sugars 13.4g 15%
  • Salt 1.1g 18%

% of the Reference Intakes

Back to top