North African Couscous Kefta (Print Version)

Spiced meatballs gently cooked with vegetables, served over fluffy couscous for a vibrant North African meal.

# 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 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

# How To Make It:

01 - Combine ground meat, grated onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper in a large bowl. Mix thoroughly using your hands until well incorporated. Shape 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 cook until soft and golden, approximately 5 minutes.
03 - Add carrots, red bell pepper, and zucchini to the pot. Cook for 4 to 5 minutes, stirring occasionally to combine flavors.
04 - Stir in diced tomatoes and minced garlic; cook for 2 minutes. Add ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper. Mix well to evenly coat vegetables with spices.
05 - Pour in broth and bring mixture 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 halfway, until meat is cooked through 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 with a fork before serving.
08 - Arrange couscous on serving plates. Spoon the kefta and vegetable sauce over the couscous. Garnish with fresh cilantro or parsley.

# Expert Tips:

01 -
  • The meatballs stay impossibly tender because the grated onion keeps them moist while the spices build layers of warmth that taste nothing like what you'd expect.
  • Everything cooks in one pot, and the vegetables break down into a sauce so good you'll want to eat it with a spoon.
  • Couscous finishes while the kefta simmers, so timing feels magical instead of stressful.
02 -
  • Grated onion, not minced, is the secret to keeping the meatballs moist—I found this out the hard way after making dense ones for years.
  • Don't let the spices burn when you bloom them or the whole dish tastes bitter; keep stirring and keep the heat honest.
  • The couscous water should be boiling when you pour it over, and the cover should be tight or you'll get mush instead of fluff.
03 -
  • If you're nervous about the meatballs falling apart, chill them for thirty minutes before cooking—they'll hold together better when they hit the heat.
  • Taste the sauce as it simmers and adjust the spices toward the end; sometimes you'll want a little more cumin or paprika depending on your broth.
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