Try a meat free twist on the classic North African dish. Our Moroccan Meatball tagine is packed with flavour, fibre and protein. Serve with bulgur wheat and chickpeas for a healthy weeknight dinner, one that’s under 500 calories per serving!
1 lemon, zest removed with a potato peeler, then chopped
6 Kalamata olives, chopped
1 cube veg stock
1/2 pack fresh coriander, chopped
For the bulgur wheat:
200g bulgur wheat
400g can chickpeas, drained & washed
½ tsp salt
2 tsp ground coriander
Method
Heat the oil in a large frying pan over a medium heat, add the sliced onion and fry until translucent, around 6-8 mins. Add the carrot batons and cook for a further 5 minutes.
Add the spices and cook for 1-2 minutes, then add the tomato puree with a splash of water & cook for 2 more minutes.
Add the chopped tomatoes, plus half a tin of water, chopped lemon zest, dates, olives, stock and cook for around 15 minutes. Add the Quorn Swedish Style Balls, and simmer for a further 8 minutes. Remove from the heat and stir through the coriander.
Whilst the tagine is cooking, prepare the bulghur wheat. Add the bulghur wheat to a saucepan with the chickpeas, using the chickpea tin add 2 tins of water to the pan, plus the coriander & salt. Cook for 10 mins with a lid on until the bulghur wheat has absorbed all the water and is fluffy.
Serve with tagine with a side of bulghar wheat and fresh lemon wedges.
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