Moroccan Meatballs with Herb Couscous
Transport your taste buds to North Africa with these irresistibly spiced Moroccan Meatballs with Herb Couscous. Combining a mixture of ground beef and lamb, these tender meatballs are infused with warm spices like cumin, cinnamon, and paprika, delivering a flavorful punch in every bite. Simmered in a rich tomato and harissa sauce, they pair perfectly with fluffy couscous infused with fresh cilantro, mint, and a zesty splash of lemon juice. This enticing dish comes together in just 50 minutes, making it an ideal choice for a weeknight dinner that feels like a gourmet escape. Serve this one-pot comfort over herbaceous couscous and garnish with fresh herbs for a beautifully aromatic and satisfying meal. Perfect for fans of bold flavors and easy-to-make global cuisine!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground lamb
- 60 g Breadcrumbs
- 1 large Egg
- 3 cloves Garlic cloves, minced
- 2 tsp Ground cumin
- 0.5 tsp Ground cinnamon
- 1 tsp Paprika
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 g Canned crushed tomatoes
- 1 tbsp Tomato paste
- 1 tbsp Harissa paste
- 200 ml Vegetable or chicken stock
- 300 g Couscous
- 300 ml Boiling water
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh mint, chopped
- 1 tbsp Lemon juice
Instructions
In a large mixing bowl, combine the ground beef, ground lamb, breadcrumbs, egg, 1 minced garlic clove, ground cumin, ground cinnamon, paprika, fresh parsley, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about the size of a walnut. You should get approximately 20-25 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove the meatballs and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 minced garlic cloves. Sauté for 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, harissa paste, and vegetable or chicken stock to the skillet. Stir well and bring the sauce to a simmer.
Return the meatballs to the skillet, cover, and let them simmer in the sauce for 20 minutes, occasionally spooning sauce over the meatballs.
While the meatballs are simmering, prepare the couscous. Place the couscous in a large heatproof bowl and pour over the boiling water. Cover the bowl with a lid or plastic wrap and let it sit for 5 minutes.
Fluff the couscous with a fork and stir in the fresh cilantro, fresh mint, and lemon juice. Season with a pinch of salt if needed.
Serve the meatballs over the herb couscous, spooning extra sauce over the top. Garnish with additional chopped parsley or cilantro if desired.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 6744 mg | 293% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 25.9 g | ||
| Protein | 182.5 g | 365% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 418 mg | 32% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 4182 mg | 89% | |
*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.
