Quick Take: Moroccan meatballs over couscous

Serve with a tossed salad and warm dinner rolls.

3 teaspoons vegetable oil
1 2/3 cups plain couscous
36 already-cooked meatballs, fresh or frozen
2 large onions, chopped
1 can (28 ounces) diced tomatoes
2 cloves fresh garlic, minced
1 1/2 teaspoons sugar
1 fresh jalapeno pepper, minced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground (dried) ginger

Bring 2 cups water and 1 teaspoon of the vegetable oil to a boil in a covered medium-size saucepan. When the water boils, remove the pan from the heat and stir in the couscous. Cover and pan and let it stand until the meatballs are ready to serve. Just before serving, fluff the couscous lightly with a fork.

If the meatballs are frozen, place them on a microwave-safe plate and microwave, uncovered, on high power for 2 minutes to partially defrost.

Meanwhile, heat the remaining 2 teaspoons oil in a 12-inch skillet over medium heat (or use a 4 1/2-quart soup pot). Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring, until the onions begin to soften, about 3 minutes. Add the tomatoes and their juice. Add the garlic and sugar to the skillet. Makes 6 servings.

From Cheap, Fast, Good! by Beverly Mills and Alicia Ross