North African Couscous Kefta (Printer view)

Tender spiced meatballs cooked with vegetables served over fluffy couscous for a comforting North African dish.

# 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

# Directions:

01 - Combine ground meat, grated onion, minced garlic, chopped parsley and cilantro, cumin, coriander, paprika, cinnamon, cayenne, salt, and pepper in a large bowl. Mix thoroughly with hands until uniform. Form into walnut-sized balls, approximately 20 to 24 pieces.
02 - Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook until soft and golden, about 5 minutes.
03 - Add carrots, red bell pepper strips, and zucchini slices to the pot. Cook for 4 to 5 minutes, stirring occasionally.
04 - Stir in diced tomatoes and minced garlic; cook 2 minutes. Add cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper. Mix well to evenly coat vegetables with spices.
05 - Pour in broth and bring 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 cooked and vegetables 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 before serving.
08 - Serve couscous on a platter or individual plates. Top with kefta and vegetable sauce. Garnish with fresh cilantro or parsley.

# Expert Suggestions:

01 -
  • The meatballs stay impossibly tender because of the grated onion releasing its moisture, which I discovered only after making them dense once.
  • It's the kind of meal that comes together in under two hours but tastes like you've been cooking all day.
  • One pot means you're free to pour a glass of wine instead of juggling pans.
02 -
  • Don't skip the grating step for the onion; minced onion just won't keep the meatballs tender, as I learned the hard way when a batch came out dry and I couldn't figure out why.
  • The couscous needs exactly 5 minutes undisturbed and then a good fluff; if you stir it right away, it clumps, and if you leave it longer, it gets mushy.
  • Sauté your vegetables before adding the broth so they caramelize slightly—this builds flavor depth that you can't get by just simmering everything together.
03 -
  • Make the meatballs the night before and refrigerate them; they hold together better when chilled and you'll have one less thing to do while cooking.
  • If your sauce seems too thin after cooking, remove the lid for the last few minutes of simmering to let it reduce slightly, or if it's too thick, add a splash of broth and stir gently.
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