North African Couscous Kefta (Printable)

Spiced meatballs gently cooked with vibrant vegetables atop light, 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, garlic, fresh parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly by hand until fully incorporated. Shape into walnut-sized balls, approximately 20 to 24 pieces. Set aside.
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 - Incorporate carrots, red bell pepper, and zucchini into the pot. Sauté for 4 to 5 minutes, stirring occasionally.
04 - Add diced tomatoes and minced garlic. Cook for 2 minutes before stirring in ground cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper. Mix well to evenly coat the vegetables with the spices.
05 - Pour in the broth and bring the mixture to a gentle simmer. Adjust seasoning with salt and black pepper according to taste.
06 - Carefully add the prepared kefta meatballs to the simmering sauce. Cover and allow to simmer for 25 minutes, stirring gently halfway through, until meatballs are fully cooked and vegetables are tender.
07 - Place couscous in a large bowl. Add salt and olive oil, then pour boiling water over it. Cover tightly with a plate or lid and let stand for 5 minutes. Fluff gently with a fork before serving.
08 - Arrange couscous on a large platter or individual plates. Spoon the kefta and vegetable sauce generously over the couscous. Garnish with fresh cilantro or parsley before serving.

# Expert Tips:

01 -
  • The meatballs stay impossibly tender because of the grated onion, and they braise in a sauce so fragrant you'll catch yourself just breathing it in.
  • It's ready in just over an hour but tastes like you've been cooking since morning.
  • Couscous forgives mistakes—it's nearly impossible to mess up once you understand the five-minute rule.
02 -
  • Don't skip grating the onion for the kefta—minced onion will make them dense and heavy, while grated onion practically melts into the meat and keeps it moist through cooking.
  • Couscous absorbs water at a specific ratio and only needs five minutes; any longer and it becomes mushy, so set a timer and resist the urge to peek too often.
03 -
  • Keep your spices relatively fresh—ground spices lose their punch after about six months, so if yours have been sitting in the back of the cabinet for years, replace them before making this dish.
  • Don't brown the meatballs first; gently simmering them in the sauce keeps them tender and allows them to absorb all those wonderful spice flavors.
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