Moroccan Meatballs over Couscous

1 box (10 ounces) plain couscous
1 bag (1 pound) plain frozen meatballs*
2 teaspoons vegetable oil
2 cups chopped onion
1 large can (28 ounces) diced tomatoes*
2 teaspoons bottled minced garlic
1 1/2 teaspoons sugar
2 tablespoons minced fresh jalapeno pepper*
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

1. Prepare couscous according to package directions.
2. Meanwhile, place meatballs on a microwave-safe plate. Microwave 2 minutes, uncovered on high, to begin defrosting. Meanwhile, heat oil in a 12-inch skillet that has a lid over medium heat. (Or use a 4 1/2-quart pot.) Peel and coarsely chop onions, adding to pot as you chop. Stir and cook until onions begin to soften, about 3 minutes.
3. Add tomatoes and juice, garlic, and sugar. Seed and finely chop jalapeno*. Add to sauce. Cook over medium heat, stirring occasionally, to blend flavors, about 5 minutes.
4. Meanwhile, rinse and chop cilantro and parsley, and add to sauce. Add all remaining ingredients, including meatballs. Cover skillet, and cook until meatballs are heated through and have begun to absorb sauce, stirring occasionally, about 10 minutes. Serve at once over hot couscous.
    

* Notes

Refrigerate leftovers (separately) in airtight containers for up to 3 days. Microwave to reheat.

Or use turkey meatballs.

Two 15-ounce cans of tomatoes can be used.

Wear rubber gloves when cutting the jalapenos, or else wash hands thoroughly afterward, and avoid touching eyes for 24 hours. When serving very young kids, hold off on adding the jalapeno until after they're served.

Although you'll have to buy a full bunch of each herb for this recipe, the leftovers need not go to waste. Chopped cilantro adds pizzazz to purchased salsas, and we love a handful sprinkled into salads. Parsley can dress up sauces, soups and stews, and can garnish almost anything. Add a tablespoon here and there, and before you know it, you’ve used the whole bunch. (To keep the herbs fresh, shake off any excess water, wrap the whole bunch in a paper towel, and place it in a zipper-top bag. Refrigerated, the bunch will keep for over a week. Just reach in the bag and pluck off the leaves as you need them.)

Feel Good About: This lowfat meal would be even lower in fat with turkey meatballs!

Approximate Values Per Serving: 406 calories (26% from fat), 12 g fat (4 g saturated), 63 mg cholesterol, 21 g protein, 54 g carbohydrates, 6 g dietary fiber, 270 mg sodium

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