Moroccan meatballs with herb couscous

If you’re looking for a dish that is as flavorful as it is comforting, then look no further than Moroccan meatballs with herb couscous. This dish is a delightful fusion of spices and textures that will transport your taste buds straight to the bustling streets of Marrakech. Made with lean minced beef or lamb, these meatballs are tender, juicy, and packed with aromatic spices that give them a unique character. Paired with fluffy herb couscous, this meal is not only satisfying but also a feast for the eyes. Let’s dive into this vibrant and hearty recipe that will surely impress your family and friends.

What Makes This Recipe Special

Moroccan meatballs with herb couscous stand out for their rich flavors and the use of aromatic spices, like cumin and dukkah, which add depth and warmth. The combination of fresh herbs in the couscous complements the meatballs perfectly, creating a delightful balance of flavors. The addition of smoked chili flakes gives a subtle smokiness that elevates this dish even further. Plus, with the use of organic, extra lean mince, you can indulge in this meal without any guilt!

What’s in the Bowl

To make Moroccan meatballs with herb couscous, you will need the following ingredients:

• 500 grams lean beef or lamb mince (organic, extra lean recommended)
• 1 onion, grated
• 1 garlic clove, crushed
• A pinch of dried chili flakes (smoked chili flakes for a kick)
• 2 Tbs dukkah
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for frying

For the sauce:

• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 2 x 400g tins of chopped peeled tomatoes
• 200 ml chicken or lamb stock
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tsp chili flakes (smoked)
• Salt to taste
• Fresh coriander/cilantro to garnish

For the herb couscous:

• 200 grams whole wheat couscous (for better flavor and health benefits)
• A glug of olive oil or 30 grams of butter (optional)
• 350 ml chicken stock
• 1/2 bunch parsley, chopped
• 1/2 bunch coriander/cilantro, chopped

Cook’s Kit

To whip up this dish, you will need:

• A large mixing bowl for combining ingredients
• A frying pan for cooking the meatballs
• A saucepan for the sauce and couscous
• A wooden spoon for stirring
• A sharp knife and chopping board for chopping herbs and vegetables

Moroccan meatballs with herb couscous Cooking Guide

Step 1: Prepare the meatball mixture

In a large mixing bowl, combine the lean minced meat, grated onion, crushed garlic, dried chili flakes, dukkah, ground cumin, salt, and pepper. Use your hands to mix everything together until well combined. Once mixed, form small meatballs, about the size of a golf ball.

Step 2: Cook the meatballs

Heat a splash of olive oil in a frying pan over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Once cooked, remove the meatballs from the pan and set them aside on a plate.

Step 3: Make the sauce

In the same frying pan, add a bit more olive oil if needed, then add the finely chopped onion and cook until translucent. Add the crushed garlic and cook for an additional minute until fragrant. Next, pour in the chopped tomatoes and stock, stirring to combine. Season with cumin, cinnamon, chili flakes, and salt to taste. Bring the sauce to a simmer.

Step 4: Simmer the meatballs

Add the meatballs back into the sauce, cover, and let them simmer on low heat for about 20 minutes. This allows the flavors to meld beautifully while keeping the meatballs moist and tender.

Step 5: Prepare the herb couscous

While the meatballs are simmering, prepare the couscous. In a separate saucepan, bring the chicken stock to a boil. Once boiling, remove from heat and stir in the couscous along with a glug of olive oil or butter. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.

Step 6: Fluff and add herbs

After 5 minutes, use a fork to fluff the couscous. Stir in the chopped parsley and coriander/cilantro, mixing until evenly distributed.

Step 7: Serve and garnish

To serve, spoon a generous amount of herb couscous onto each plate, top with the Moroccan meatballs, and drizzle with the rich sauce. Garnish with fresh coriander/cilantro for a pop of color and freshness.

In-Season Flavor Ideas

To elevate your Moroccan meatballs with herb couscous, consider adding seasonal ingredients:

• Roasted vegetables: Add roasted zucchini, bell peppers, or eggplant on the side for a colorful plate.
• Feta cheese: Crumbled feta can add a tangy creaminess that complements the spices.
• Chickpeas: Toss in some chickpeas for added protein and a different texture.
• Preserved lemons: Finely chopped preserved lemons can add a wonderful acidity that brightens the dish.

Learn from These Mistakes

Everyone makes mistakes in the kitchen, but here are a few common ones to avoid:

• Not seasoning enough: Make sure to taste and adjust seasoning at each stage of cooking.
• Overcrowding the pan: When frying the meatballs, do not overcrowd the pan; it leads to steaming rather than browning.
• Skipping the simmering step: Allowing the meatballs to simmer in the sauce is crucial for infusing flavor and tenderness.
• Using cold stock: Always use hot stock for the couscous to ensure it cooks evenly and absorbs all the flavor.

Freezer-Friendly Notes

This dish is perfect for meal prep and freezing! Here are some tips:

• Prepare the meatballs and sauce in advance, then freeze them separately in airtight containers.
• To reheat, thaw overnight in the fridge and warm gently on the stove until heated through.
• Couscous can be made fresh, or you can also freeze it in portions, but it is best enjoyed when prepared fresh.

Your Top Questions

Can I use ground turkey instead of beef or lamb?

Absolutely! Ground turkey is a great substitute, though it may not have the same richness as lamb or beef. Just ensure it’s well seasoned.

How can I make these meatballs gluten-free?

To make gluten-free meatballs, simply use gluten-free breadcrumbs or omit them altogether and add an egg to help bind the mixture.

Can I prepare the meatballs ahead of time?

Yes! You can prepare the meatball mixture and shape them in advance. Store them in the refrigerator for up to 24 hours before cooking.

What can I serve with Moroccan meatballs besides couscous?

You can serve your meatballs with rice, quinoa, or a fresh salad for a lighter option. Flatbreads are also great for scooping up the sauce!

Explore More

• Sally’s Baking Addiction – for more delicious baking recipes.
• Pinch of Yum – for healthy and flavorful meal ideas.
• Minimalist Baker – for simple and satisfying recipes that require 10 ingredients or less.

See You at the Table

This Moroccan meatballs with herb couscous recipe is not just a meal; it’s an experience. The vibrant spices, the tender meatballs, and the fluffy couscous come together to create a dish that is sure to warm your heart and satisfy your palate. Enjoy it with loved ones, and don’t forget to savor every bite. Your kitchen will be filled with the enchanting aromas of Morocco, and your table will be a place of joy and connection. Happy cooking!