North African Couscous Kefta (Printable)

Spiced meatballs with flavorful vegetables over fluffy couscous, showcasing North African tastes and textures.

# Components:

→ 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

# Method:

01 - In a large bowl, combine ground meat, onion, garlic, parsley, cilantro, and spices. Mix thoroughly by hand and form 20 to 24 walnut-sized balls. 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.
03 - Add carrots, bell pepper, and zucchini to the pot. Stir and cook for 4 to 5 minutes until slightly tender.
04 - Add diced tomatoes and minced garlic; cook for 2 minutes. Stir in cumin, coriander, turmeric, cinnamon, paprika, and cayenne to evenly coat the vegetables.
05 - Pour in broth and bring mixture to a simmer. Season with salt and black pepper to taste.
06 - Gently add meatballs to the simmering sauce. Cover and cook for 25 minutes, stirring gently halfway through, until meatballs are thoroughly cooked and vegetables are tender.
07 - Place couscous in a large bowl. Add salt and olive oil, then pour over boiling water. Cover tightly and let stand for 5 minutes. Fluff with a fork just before serving.
08 - Serve couscous onto platters or plates. Top with kefta and vegetable sauce, garnishing with fresh cilantro or parsley.

# Expert Advice:

01 -
  • Those meatballs have enough spice and freshness that they taste nothing like ordinary ground meat.
  • Everything cooks in one pot while the couscous steams separately, so cleanup is merciful.
  • The whole meal comes together in just over an hour, making it perfect for when you want something restaurant-quality without the stress.
02 -
  • Don't overmix the meatball mixture—the more you handle the meat, the denser and tougher the kefta become instead of staying tender.
  • Grating the onion instead of mincing it is what makes these meatballs special; it dissolves into moisture rather than remaining as distinct pieces.
  • Couscous is forgiving, but it needs to sit undisturbed after you pour the water over it—peeking and stirring will make it gummy instead of fluffy.
03 -
  • Make the meatballs ahead and refrigerate them; they actually hold together better when they're cold and firm.
  • If your couscous comes out a bit dense, break it up with your fingers rather than mashing it with a fork, which can make it stick together.
Return