Boerewors Meatballs & Fluffy Couscous

Boerewors & Couscous a match made in foodie heaven.

Recipe by: Nicholas Fraser
Prep Time: 5 minutes Cooking
Time: 10 minutes (Total Challenge Time)
Servings: 2–3

Ingredients:

For the Meatballs & Sauce:

500g Quality Boerewors (casing removed, meat divided and rolled into small bite-sized meatballs)
1 Red Onion, finely diced
1 Red Bell Pepper, finely diced
1 Medium Carrot, finely grated
2 cloves Garlic, minced
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Dried Mixed Herbs
A splash of water (for reducing)
1 tin (400g) Crushed Tomatoes
Fresh Coriander, finely chopped (divided for sauce and garnish)
Salt & Black Pepper (to taste)

For the sides:

1 cup Couscous (prepared according to package instructions with boiling water/stock)
1 Chopped Green Salad (mixed lettuce, cucumber, green peppers, and celery)

Step 1: Sear the Meatballs Heat a large frying pan over medium-high heat. Shape the casing-free boerewors meat into small meatballs. Add them to the dry pan and sear for 3–4 minutes, turning occasionally, until golden brown on all sides. Remove the meatballs from the pan and set aside.
Step 2: Sauté the Veggies In the same pan with the remaining sausage fat, add the diced red onion, red peppers, and grated carrot. Fry for 2–3 minutes until they begin to soften and pick up the flavor from the pan.
Step 3: Spice & Reduce Stir in the minced garlic, smoked paprika, ground cumin, ground coriander, and dried mixed herbs, frying for 30 seconds until fragrant. Pour in a splash of water to deglaze the pan and allow it to reduce slightly.
Step 4: Simmer the Sauce Pour in the tinned crushed tomatoes and half of the chopped fresh coriander. Season with salt and black pepper to taste. Return the seared meatballs to the pan, lower the heat slightly, and let it simmer for 2–3 minutes so the meatballs cook through and the sauce thickens.
Step 5: Assemble & Serve Garnish the pan generously with the remaining fresh coriander. Spoon a base of fluffy prepared couscous onto plates, top with a generous ladle of the boerewors meatballs and rich sauce, and serve immediately alongside a fresh, chopped green salad.