North African Couscous Kefta (Print)

Spiced meatballs with aromatic vegetables atop fluffy couscous, offering a vibrant North African dish.

# Ingredients:

→ 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

# Instructions:

01 - In a large bowl, combine ground beef or lamb with grated onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly by hand until evenly blended. Form into walnut-sized meatballs, about 20 to 24 pieces.
02 - Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and sauté until softened and golden, approximately 5 minutes. Add carrots, red bell pepper, and zucchini, cooking for an additional 4 to 5 minutes while stirring occasionally.
03 - Add diced tomatoes and minced garlic to the pot, cooking for 2 minutes. Stir in cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper to coat the vegetables evenly with spices.
04 - Pour in the vegetable or beef broth. Bring to a simmer and season with salt and black pepper to taste.
05 - Gently lower the prepared meatballs into the simmering sauce. Cover the pot and allow to simmer gently for 25 minutes, stirring 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 sit undisturbed for 5 minutes. Fluff couscous with a fork before serving.
07 - Mound the fluffed couscous on a serving platter or individual plates. Spoon the kefta and vegetable sauce over the couscous. Garnish with fresh cilantro or parsley.

# Pro Tips:

01 -
  • The meatballs stay impossibly tender because of the grated onion, which keeps them moist while the spices build incredible depth.
  • You get a complete meal in one pot—aromatic vegetables simmer right alongside the kefta, so there's minimal cleanup and maximum flavor.
  • The warm spice blend of cumin, coriander, and cinnamon feels exotic but approachable, never intimidating.
02 -
  • Don't overwork the meatball mixture or you'll end up with dense, rubbery balls instead of tender ones—mix until just combined and stop.
  • Grating the onion instead of mincing it is the secret; it creates moisture and binds the meat beautifully without adding chunks that won't cook through.
  • Keep the sauce at a gentle simmer, never a rolling boil, or your meatballs will fall apart and become ragged.
03 -
  • Brown the meatballs in a hot pan before adding them to the sauce if you want extra richness and a slightly caramelized exterior—it's not essential but it does make a difference.
  • Use your hands to shape the meatballs; they're more forgiving than spoons and you'll get a better feel for the texture to ensure they're not too dense.
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