- 2 1/2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp each ground cinnamon & ground ginger
- 2 tsp ground cumin
- 1/2 bunch cilantro, leaves picked, stems chopped
- 1/2 tsp dried chili flakes
- 2 each carrots and zucchinis, cut into 1 cm pieces
- 4 cups chicken stock
- 500g ground beef
- 1 egg, lightly beaten
- 2/3 cup fresh breadcrumbs
- 1 cup Israeli couscous
- 1/2 cup flaked almonds
Heat 1 tbs oil in a large saucepan over medium heat. Add half each of the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Stir in cinnamon, ginger, and 1 tsp cumin, then cook for a further 2 minutes or until fragrant. Transfer to a plate to cool.
Return pan to medium heat with 2 tsp oil. Add cilantro stems and remaining onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add chili flakes and remaining 1 tsp cumin, then cook for a further 1 minute or until fragrant. Stir in carrot, zucchini, stock, and 1 cup water, bring to a simmer and cook for 5 minutes or until vegetables are softened.
Meanwhile, using your hands, combine onion mixture, ground beef, egg, and crumbs in a bowl and season. Roll into walnut-sized balls, then chill for 10 minutes.
Heat the remaining 1 tbs oil in a frypan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until brown. Add couscous to the soup and cook for 3-4 minutes until tender. Add meatballs and cook for a further 3-4 minutes until warmed through. To serve, sprinkle with cilantro leaves and almonds.