Moroccan Meatballs With Herb Couscous Recipe

Name: Moroccan Meatballs With Herb Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatballs; 500 g minced lean lamb; 1 red onion, grated; 2 garlic cloves, crushed; 2 cm fresh ginger, chunk root, grated; 1/8 teaspoon dried chili pepper flakes; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 tablespoon olive oil; 800 g plum tomatoes (2 x 400g tins); 200 ml chicken stock; 1 cup fresh coriander, chopped; Herb couscous; 200 g couscous; 50 g butter; 350 ml chicken stock, boiling; 1 cup fresh coriander, chopped; 1 cup fresh parsley, chopped

Servings: persons

Meatballs
500 g minced lean lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm fresh ginger, chunk root, grated
1/8 teaspoon dried chili pepper flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
800 g plum tomatoes (2 x 400g tins)
200 ml chicken stock
1 cup fresh coriander, chopped
Herb couscous
200 g couscous
50 g butter
350 ml chicken stock, boiling
1 cup fresh coriander, chopped
1 cup fresh parsley, chopped

1
Meatballs:
2
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
3
Mix and form into little meatballs, should have around 30.
4
Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
5
Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
6
Add the tomatoes and stock and season.
7
Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
8
Couscous:
9
To make the couscous put in a bowl with the butter and some seasoning.
10
Pour over the chicken stock and cover with clingfilm.
11
Leave for 10 minutes. Stir the herbs through and serve with meatballs.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Meatballs, 500 g minced lean lamb, 1 red onion, grated, 2 garlic cloves, crushed, and more.

Yes, Moroccan Meatballs With Herb Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Meatballs With Herb Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions