African-style meatballs with couscous

Ingredients:

Meatballs

• 340 g of ground beef
• 1 egg
• 2 tbsp tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tbsp. chopped fresh ginger
• 1 tsp ground cumin
• A pinch of ground cinnamon
• 1/3 cup ground oatmeal or fine breadcrumbs
• Salt and ground black pepper
• 3-4 tbsp vegetable oil for frying
• 4 tablespoons chopped fresh parsley leaves
• Couscous with dried dates (see recipe below)

North African sauce

• 1 can (400 g) of tomato pulp or diced tomatoes
• 2 tbsp. l. olive oil
• 1/2 small onion, diced
• 2 chopped cloves of garlic
• Zest of 1 lemon
• 1/2 cup chopped pitted salted olives
• 1/2 cup white wine
• 1/4 cup chicken broth
• 1 tsp. brown sugar
• 1/2 tsp dried red pepper flakes
• A pinch of ground cinnamon
• Salt and ground black pepper

Couscous with dried dates

• 1 cup quick-cooking couscous
• 1 cup of water
• 1 cup chicken broth
• 1 tbsp. l. olive oil
• 1/4 cup finely chopped dried dates
• Salt and ground black pepper

Preparation:

1. To prepare the North African sauce: In a large saucepan over medium heat, heat the olive oil and sauté the onion and garlic until soft but not browned, about 3 minutes. Add the lemon zest and olives and cook for another minute. Pour in the white wine to deglaze the pan and simmer for 1-2 minutes. Add the broth, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer until the flavors meld, about 7 minutes. Season with salt and pepper to taste.
2. To prepare meatballs: In a medium bowl, beat the egg and tomato paste, mixing until smooth. Add the cilantro, ginger, cumin, and cinnamon, and mix well again. Add the ground meat and oats, season with salt and pepper to taste, mixing gently after each addition. Do not overmix. Using your hands, form 32 meatballs, approximately 2.5 cm in diameter.
3. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat and fry the meatballs in batches until golden brown on all sides. Add more oil if needed. Transfer the meatballs to the saucepan and simmer for 20 minutes. Sprinkle with fresh parsley and serve with couscous and dried dates.
   
   Couscous with dried dates: In a small saucepan over medium heat, bring the water, broth, and butter to a boil. Add the dates, then the couscous. Cover the pan tightly with a lid, remove from the heat, and let stand for 5 minutes. Stir with a fork, season with salt and pepper to taste.
   
   Transfer to a serving bowl and serve.