Moroccan Veggie Meatballs With Chickpeas & Couscous

Moroccan Veggie Meatballs With Chickpeas & Couscous

These Moroccan-inspired veggie meatballs make for an ideal cosy supper on a chilly evening. Add feta for an extra kick or keep the recipe as it is if you're catering for vegans.
Serves 4
Total Time
45 Minutes
1 tbsp of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp of ras el hanout spice mix
400g can of chopped tomatoes
400g can of chickpeas, drained
80g of dried apricots, roughly chopped
500ml of fresh Cooks’ Ingredients Vegetable Stock, heated
240g pack of Linda McCartney’s Vegetarian Meatballs
200g of wholewheat couscous
1⁄2 x 28g pack of coriander, roughly chopped
15 mint leaves, shredded
4 tbsp of dairy-free yogurt alternative 
Step 1

Preheat the oven to 180 ̊C, gas mark 4. Heat the oil in a large flameproof casserole dish over a medium-high heat.

Step 2

Fry the onion and garlic for 5 minutes, then stir in the ras el hanout and fry for 2 more minutes. Add the tomatoes, chickpeas, apricots and 250ml hot vegetable stock; bring up to a simmer and cook for 3-4 minutes. Stir in the vegetarian meatballs, then put the dish in the oven for 20 minutes.

Step 3

Meanwhile, prepare the couscous. Put in a bowl and add the remaining 250ml hot vegetable stock; cover with a plate and set aside for 15 minutes. Serve the couscous with the vegetarian meatballs, herbs and a spoonful of yogurt alternative. 

Recipes courtesy of Waitrose World Vegan Day. Visit

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