North African Couscous Kefta (Printable Version)

Tender spiced meatballs with vegetables served over fluffy couscous in a vibrant North African style.

# What You Need:

→ Kefta (Meatballs)

01 - 1.1 lbs ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped
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, parsley, cilantro, spices, salt, and pepper in a large bowl. Mix well by hand until thoroughly blended. Form into walnut-sized meatballs, 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, and zucchini. Cook for 4 to 5 minutes, stirring occasionally to soften the vegetables.
04 - Stir in diced tomatoes and minced garlic. Cook for 2 minutes, then add ground cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne. Mix thoroughly to coat vegetables with spices.
05 - Pour in broth and bring to a simmer. Season with salt and black pepper to taste.
06 - Carefully add meatballs to the simmering sauce. Cover and cook for 25 minutes, stirring gently halfway through, until meatballs are cooked through 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 before serving.
08 - Arrange couscous on serving plates. Spoon kefta and vegetable sauce over couscous and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The meatballs are impossibly tender and fragrant, infused with warm spices that make your kitchen smell like you're cooking somewhere far away.
  • It's the kind of one-pot meal that feels fancy enough for guests but honest enough for a Tuesday night.
  • The whole thing comes together in just over an hour, and most of that is gentle simmering while you do other things.
02 -
  • Don't skip grating the onion for the meatballs—it adds moisture and texture that keeps them tender instead of letting them become hard little hockey pucks.
  • The couscous needs to sit covered and undisturbed; peeking or stirring too early will turn it into a gluey mess.
  • If your meatballs are falling apart in the sauce, the mixture probably needed more binding—next time add an egg or a tablespoon of breadcrumbs to hold everything together.
03 -
  • Chill the meatball mixture for 15 minutes before shaping if you have time—they'll hold together better and brown more evenly in the sauce.
  • Don't let the sauce boil aggressively or the meatballs will break apart; a gentle simmer is all you need for tender results and a silky sauce.
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