Moroccan ?Meatballs? and Couscous

• 1 10-oz. pkg. instant couscous
• 2 Tbs. olive oil
• 1 large sweet onion, diced
• 3 cloves garlic, minced (about 1 Tbs.)
• 2 9-oz. pkg. soy meatballs
• 1 14.5-oz. can stewed tomatoes, undrained
• 1 cup halved dried apricots
• 1/2 cup pomegranate juice
• 3 Tbs. tomato paste
• 2 tsp. ground cinnamon
• 1/2 to 1 tsp. cayenne pepper, or to taste

1. Cook couscous according to package directions.
2. Meanwhile, heat oil in large saucepan over medium heat, and saute onion 4 to 5 minutes, or until golden and fragrant.
3. Add garlic and meatballs, and cook 4 to 5 minutes more, or until meatballs turn golden.
4. Stir in tomatoes, apricots, pomegranate juice, tomato paste, cinnamon and cayenne pepper.
5. Season to taste with salt and pepper.
6. Cook mixture 5 minutes more, stirring occasionally, until heated through.
7. Transfer couscous to large serving bowl, spoon meatball mixture on top of it, and serve.

instant couscous, olive oil, sweet onion, garlic, tomatoes, apricots, pomegranate juice, tomato paste, ground cinnamon, cayenne pepper

Taken from www.vegetariantimes.com/recipe/moroccan-meatballs-and-couscous/ (may not work)