Moroccan Meatballs Couscous
Transport your taste buds to the bustling markets of Marrakech with this flavorful Moroccan Meatballs Couscous recipe. Juicy, spice-infused meatballs made with ground beef or lamb are simmered in a fragrant harissa-spiked tomato sauce, delivering layers of warmth and complexity. Paired with fluffy couscous studded with sweet raisins and zesty lemon, this dish strikes a perfect balance of savory and sweet. A sprinkling of toasted almonds adds a delightful crunch, while fresh herbs bring vibrant color and flavor. Ready in under an hour, this easy-to-make one-pan meal is perfect for weeknight dinners or impressing guests with its exotic flair. Serve with a dollop of creamy yogurt and a squeeze of fresh lemon for a meal that’s as comforting as it is captivating.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 tablespoons fresh parsley, finely chopped
- 3 tablespoons fresh cilantro, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 grams canned diced tomatoes
- 1 teaspoon ground turmeric
- 1 tablespoon harissa paste
- 250 grams couscous
- 300 milliliters chicken or vegetable stock, hot
- 50 grams raisins
- 30 grams sliced almonds, toasted
- 1 large lemon, zested and juiced
- optional: yogurt for serving
Instructions
In a large bowl, combine the ground meat, half of the chopped onion, 1 clove of minced garlic, parsley, cilantro, 1 teaspoon of ground cumin, paprika, cinnamon, salt, and black pepper. Mix until well combined.
Roll the mixture into small, even-sized meatballs (approximately 1 inch in diameter) and set aside.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the remaining chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes until fragrant and softened.
Stir in the canned diced tomatoes, turmeric, harissa paste, and 1 teaspoon of ground cumin. Bring to a simmer and cook for 5 minutes.
Carefully add the meatballs to the tomato sauce. Cover and simmer gently for 15-20 minutes, turning the meatballs occasionally to ensure even cooking.
Meanwhile, prepare the couscous. In a heatproof bowl, combine the couscous, raisins, and a pinch of salt. Pour the hot chicken or vegetable stock over the couscous, cover with a plate, and let sit for 5-7 minutes until the liquid is absorbed.
Fluff the couscous with a fork and stir in the lemon zest, half of the lemon juice, and the remaining olive oil.
Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes until golden and aromatic.
To serve, plate the couscous and top it with the meatballs and sauce. Sprinkle with toasted almonds and additional chopped parsley or cilantro. Serve with a dollop of yogurt and lemon wedges on the side, if desired.
Nutrition Facts
Calories |
2549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.3 g | 211% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 64.0 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 714 mg | 55% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3815 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
