Go Back
Print

Moroccan Meatballs with Jewelled Couscous

A fragrant and flavourful lamb meatball dish made with feta and pine nuts, in a simmering tomato sauce with Moroccan spices.  it's served over a festive couscous of veggies, nuts and raisins.

Course Main Course
Cuisine Moroccan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Ingredients

Sauce and Meatballs

  • 2 @28 oz (794 g) cans of whole peeled tomatoes
  • 7 tbsp olive oil
  • 6 garlic cloves ,3 thinly sliced and 3 minced
  • kosher salt
  • 1 cup (40 g) mint leaves finely chopped
  • 1/2 cup feta cheese crumbled
  • 2 lb (900 g) ground lamb
  • handful of pine nuts (about 1/3 cup) toasted
  • handful of raisins (about 1/3 cup)
  • 2 cinnamon sticks
  • 2 tbsp ras-el-hanout
  • 2 tsp harissa powder or paste
  • kosher salt and cracked pepper to taste

Couscous

  • 3 tbsp olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 1/2 cups carrots , sweet potato, butternut squash or a combination of all cut into bite sized cubes and steamed or boiled to just fork tender (do not over cook)
  • kosher salt and cracked pepper to taste
  • 1 tsp harissa powder
  • 1/2 cup golden raisins
  • 1 1/4 cup uncooked couscous
  • 1 1/4 cup chicken stock
  • 1/2 cup fresh mint chopped
  • 1/3 cup cilantro chopped
  • 1/4 cup toasted almonds chopped coarsely
  • 1/4 cup slivered pistachios

Instructions

SAUCE AND MEATBALLS

  1. Add the contents of the tomato cans into a large bowl (don't get rid of the cans) and crush the tomatoes with your hands. Rinse one of the cans with about 1/4 cup of water and pour it into the second can. Swish it around to get all the bits from the bottom of the cans and then pour this into the bowl with the tomatoes. Set aside.
  2. In a large saucepan or pot over med-high heat, warm 3 tbsp of the olive oil and add the sliced garlic and cook, stirring until it begins to sizzle, about 1 minute.
  3. Add the tomatoes and cinnamon sticks, and a very large pinch of salt and bring to a boil. Add the ras-el-hanout and harissa.
  4. Lower the heat and let it simmer, stirring every so often, until it has thickened slightly, about 30 minutes.
  5. Preheat the oven to 425F (220C)
  6. Line a baking sheet with aluminum foil. Drizzle 2 tbsp olive oil on the baking sheet and use your hands to rub it over the entire surface of the sheet. Set aside.
  7. In a large bowl, combine the garlic, mint, parsley, feta, lamb, pine nuts, raisins and 1 tbsp salt. Blend everything together gently (be authoritative but do not overwork the meat- it will make the final meatball tough) until well mixed.
  8. Remove a small portion (about the size of a quarter) and roll into a burger shape. Heat up a small fry pan coated with some oil or spray over medium high heat. Add your little burger and sauté on both sides till cooked through (this shouldn't take long) Let cool slightly and taste it. Do you like the flavour. Then move on. Does it need more salt or pepper?
  9. Now is the time to add either or both to the bowl and remix. Once you are happy then you can roll your meatballs with confidence that they will taste just how you want once cooked up. This is key if you plan on rolling some for freezing.
  10. Use your hands to form the mixture into golf sized balls. If the mixture is sticky, a little water on your hands will help.
  11. Transfer the meatballs to the prepared sheet. Drizzle the meatballs with the final 2 tbsp olive oil.
  12. Roast till they are browned and firm to the touch, about 25 minutes.
  13. Using a tong or slotted spoon, transfer the meatballs to the simmering sauce. Discard any juices left on the sheet.
  14. Cook the meatballs for another 10 minutes in the sauce. (they can sit in the sauce, simmering gently, for up to an hour, if needed)
  15. Serve over couscous.

COUSCOUS

  1. In a large sauce pan or skillet, warm the olive oil over medium heat. Add the onion and cook for about 2 minutes. Add the garlic and cook another 2 minutes.
  2. Add the steamed or cooked veggies and stir into the onion mixture. Add the raisins.
  3. Season all with salt and pepper, as well as harissa powder. Add another tbsp or less of olive oil if it seems that most has been used up.
  4. Add the couscous and stir into the veggie mixture, ensuring that all have been coated with any olive oil.
  5. Add 1 1/4 cup of boiling stock. It must be boiling. Immediately cover tightly.
  6. After 5 minutes, lift the lid
  7. Fluff with a fork. Re-season with salt and pepper if needed.
  8. Fold in the chopped mint and cilantro and the nuts.

Recipe Notes

You can easily freeze half of the meatballs if you know you won't need them right away. In this case, have two baking sheets ready, one covered in a piece of parchment or wax paper. Place hand rolled meatballs onto the sheet with paper, and when you have filled it with the meatballs you wish to store, place the baking sheet into the freezer. Once they have frozen through, put them all into a freezer bag and store until needed. You can serve this couscous on it's own, as a side with grilled chicken or kebabs, or even as a salad. By adding drained chickpeas or cold chicken, it becomes a great salad to bring to work. Adapted from Simple by Julia Turshen.