North African Couscous Kefta (Printable Page)

Tender spiced meatballs with aromatic vegetables served on fluffy couscous in a North African style.

# What You'll 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

# Step-by-Step Guide:

01 - In a large bowl, combine ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper. Mix thoroughly by hand until evenly combined. Shape mixture into 20 to 24 walnut-sized meatballs and set aside.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add sliced onion and cook until soft and golden, approximately 5 minutes. Add carrots, bell pepper, and zucchini, cooking for an additional 4 to 5 minutes, stirring occasionally.
03 - Stir in diced tomatoes and minced garlic, cooking for 2 minutes. Add ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper; stir well to coat the vegetables evenly with the spices.
04 - Pour in vegetable or beef broth and bring the mixture to a simmer. Season with salt and black pepper to taste.
05 - Gently add prepared meatballs to the simmering sauce. Cover the pot and cook for 25 minutes, stirring gently halfway through, until meatballs are fully cooked and vegetables are tender.
06 - Place couscous in a large bowl. Add salt and olive oil, then pour over boiling water. Cover tightly with a plate or lid and let stand for 5 minutes. Fluff couscous with a fork before serving.
07 - Arrange couscous on a serving platter or individual plates. Spoon the kefta and vegetable sauce over the top and garnish with fresh cilantro or parsley.

# Expert Tips:

01 -
  • The meatballs stay impossibly tender because you're not overworking them, and they absorb all those warm spices without becoming dense.
  • It's the kind of dish that smells like dinner is already happening while you're still cooking, filling your kitchen with cinnamon and cumin in the best way.
  • Couscous absorbs the broth-kissed sauce, so every bite feels both hearty and light at the same time.
02 -
  • Don't mix the kefta meat with a spoon or mixer—your hands are the right tool, and you'll know by feel when it's combined enough without turning the meat tough.
  • The couscous water must be boiling when it hits the dry grains, and you can't uncover it during those 5 minutes or it won't fluff properly.
  • If your meatballs start falling apart in the sauce, it usually means the temperature was too high—a gentle simmer is what you need.
03 -
  • Grating the onion for the kefta instead of mincing it makes a difference—the moisture keeps everything tender, and the onion disappears into the meat rather than leaving little chunks.
  • If your meatballs are falling apart, chill the mixture for 30 minutes before shaping—cold meat is easier to work with and holds together better in the sauce.
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