North African Couscous Kefta (Printable Version)

Flavorful spiced meatballs with a vegetable sauce served atop soft couscous in a vibrant North African style.

# What You Need:

→ Kefta (Meatballs)

01 - 1.1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp chopped fresh parsley
05 - 2 tbsp chopped fresh cilantro
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ Couscous

13 - 1 1/2 cups couscous
14 - 1 1/4 cups boiling water
15 - 1 tbsp olive oil
16 - 1/2 tsp salt

→ Vegetable Sauce

17 - 2 tbsp olive oil
18 - 1 large onion, sliced
19 - 2 carrots, peeled and sliced
20 - 2 zucchinis, sliced
21 - 1 red bell pepper, cut into strips
22 - 2 tomatoes, diced
23 - 2 garlic cloves, minced
24 - 1 tsp ground cumin
25 - 1 tsp ground coriander
26 - 1/2 tsp turmeric
27 - 1/2 tsp ground cinnamon
28 - 1/2 tsp paprika
29 - 1/4 tsp cayenne pepper (optional)
30 - 3 cups vegetable or beef broth
31 - Salt and black pepper, to taste
32 - Fresh cilantro or parsley, for garnish

# Steps:

01 - Combine ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly by hand until evenly incorporated. Shape into walnut-sized meatballs, making approximately 20 to 24 pieces.
02 - Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced onions and cook until softened and golden, about 5 minutes.
03 - Incorporate carrots, red bell pepper, and zucchini into the pot. Sauté for 4 to 5 minutes, stirring occasionally to combine flavors.
04 - Add diced tomatoes and minced garlic to the vegetables. Cook for 2 minutes, then stir in cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper to evenly coat the mixture with spices.
05 - Pour in the vegetable or beef broth, bring the mixture to a simmer, and season with salt and black pepper to taste.
06 - Gently add the meatballs to the simmering sauce. Cover and cook for 25 minutes, stirring gently halfway through, until meatballs are cooked through and vegetables have softened.
07 - Place couscous in a large bowl. Stir in salt and olive oil, then pour over boiling water. Cover tightly with a lid or plate and allow to stand for 5 minutes. Fluff with a fork before serving.
08 - Arrange the couscous on a platter or individual plates. Spoon the kefta and vegetable sauce over the couscous. Garnish with fresh cilantro or parsley and serve warm.

# Expert Pointers:

01 -
  • The meatballs stay impossibly tender because they poach gently in the spiced broth instead of browning first.
  • Every bite tastes layered and warm, like someone who actually knows spices put thought into it.
  • It looks impressive enough for company but forgiving enough for a weeknight when you're winging it.
02 -
  • Don't brown the meatballs first, they stay softer and more tender when they poach directly in the sauce.
  • Grate the onion instead of chopping it, it distributes moisture evenly and helps the kefta hold together without eggs or breadcrumbs.
  • Cover the couscous tightly after adding the water, any steam that escapes means it won't fluff properly.
03 -
  • Wet your hands lightly when rolling the meatballs so the mixture doesn't stick, and they'll come out smooth and even.
  • Taste the raw kefta mixture by cooking a tiny piece in a hot pan first, that way you can adjust salt or spice before shaping them all.
  • If the sauce reduces too much during simmering, add a splash of broth or water, it should stay brothy enough to coat the couscous generously.
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