Best 2 Moroccan Meatballs Couscous Recipes

Tantalize your taste buds with an exotic journey to Morocco through these delectable meatball and couscous recipes. Discover the harmonious blend of savory spices, tender meatballs, and fluffy couscous that will transport you to the vibrant streets of Marrakech. Indulge in the authentic flavors of Moroccan cuisine as you explore a variety of recipes, each offering a unique twist on this classic dish. From the traditional Moroccan meatballs with tomato sauce to the tantalizingly sweet and tangy meatballs with caramelized onions and honey, these recipes promise an unforgettable culinary experience. Vegetarian and vegan options are also included, ensuring that everyone can savor the delights of Moroccan meatballs and couscous.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN MEATBALLS & COUSCOUS

Moroccan Meatballs & Couscous image

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

Provided by English_Rose

Categories Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

Ingredients

1 lb ground lamb
1/2 onion, finely chopped
2 tablespoons harissa
1 tablespoon dried breadcrumbs
salt and pepper
2 tablespoons parsley, chopped
1 1/2 onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
2 ounces dried apricots, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon coriander seed, crushed
1 (14 ounce) can chopped tomatoes
3/4 cup chicken stock
1 tablespoon honey
9 ounces couscous
1 3/4 cups chicken stock, hot
flat leaf parsley
fresh cilantro
1 lemon, juice
2 tablespoons extra virgin olive oil
1 1/2 ounces toasted sliced almonds

Steps:

Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
Serve with toasted pita bread.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

MOROCCAN MEATBALLS WITH COUSCOUS AND ROASTED CARROTS

Moroccan Meatballs with Couscous and Roasted Carrots image

The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with Chicken.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 35m

Number Of Ingredients 12

Ingredients

1 pound carrots, cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3/4 pound ground beef chuck (85 percent lean)
1 1/2 teaspoons reserved spice mix from Spicy Potatoes and Peas with Chicken
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped fresh cilantro leaves
1 bunch scallions, white and green parts separated, half of each minced and remaining thinly sliced
1 large egg, lightly beaten
1 cup couscous
1/2 cup sliced almonds, toasted
Lemon wedges, for serving

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through.
In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes.
Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add sliced scallion whites and cook, stirring, until softened, 3 minutes. Add 1 cup water, cover, and bring to a boil. Stir in couscous and season with salt and pepper. Cover, remove pan from heat, and let stand 5 minutes. Fluff couscous with a fork, and stir in almonds and sliced scallion greens. Serve meatballs and any pan juices with couscous, carrots, and lemon wedges.

Nutrition Facts : Calories 583 g, Fat 28 g, Fiber 8 g, Protein 33 g

Tips:

To make sure the meatballs are cooked evenly, brown them in batches and avoid overcrowding the pan.
If you don't have ras el hanout, you can substitute a mixture of ground cumin, coriander, paprika, ginger, and cinnamon.
Use a light hand when adding salt to the meatballs, as the broth and couscous will also be seasoned.
To make the couscous, use a 1:1 ratio of couscous to liquid. Bring the liquid to a boil, then stir in the couscous. Cover and remove from heat, letting the couscous sit for 5 minutes before fluffing with a fork.
For a vegetarian version of this dish, omit the meatballs and add extra vegetables, such as carrots, celery, and zucchini.

Conclusion:

Moroccan meatballs with couscous is a flavorful and satisfying dish that is perfect for a weeknight meal. The meatballs are tender and juicy, and the couscous is light and fluffy. The combination of spices and herbs in the meatballs and broth creates a complex and delicious flavor that will tantalize your taste buds. Serve this dish with a side of yogurt or tahini sauce for a complete and satisfying meal.