Rice couscous with Moringa

Directions

1. Combine the flours in a bowl and mix in 150ml water.

2. Season to taste with salt then place the mixture in a steamer lined with muslin.

3. Cover and steam for 20 minutes then turn into a dish and add 150ml more water.

4. Break any lumps with a fork and work in 100ml oil and 1 tbsp butter.

5. Return to the steamer and steam for 10 minutes.

6. Now repeat the above process, until the couscous is cooked.

7. During this steaming time add the moringa leaves on top of the couscous and steam for 10 minutes, or until softened.

8. Shred the moringa leaves and combine half in a bowl with the meat, minced onion, parsley, garlic and eggs.

9. Season the mixture to taste then shape the mixture into meatballs.

10. Heat the 250ml oil in a pan. Add the meatballs and fry until browned all over.

11. Remove the meatballs with a slotted spoon then add the onions, bell peppers, celery and garlic to the pan.

12. Cook for 10 minutes until softened then add the remaining moringa leaves and 100ml water.

13 Add the meatballs back to the pan, season to taste and simmer for about 15 minutes, or until the meatballs are cooked through and hot.

14. Arrange the couscous in the centre of a serving dish and arrange the meatballs around the outside.

15. Spoon over the moringa sauce and serve.

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