If you like an impressive-looking meal that’s simple to prepare – look no further than these Moroccan meatballs with couscous and carrot salad!
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This is one of those meals that will warm your soul. In the typical American household, it’s uncommon to make Moroccan food – but why?! It’s simple and quick, satisfying and delicious!
I’ve tested this recipe on many friends and family. I’m delighted to say it has since become a house favorite. This dish looks impressive (like it takes a lot of time and effort), but in reality, it only uses a few ingredients and about 30 minutes! I think this whole “lazy ways to impress people” might become part of my brand one day.
In this post, you will learn how to make Drool-Worthy Moroccan Meatballs with Couscous and Carrot Salad that the whole family can enjoy. You will learn some history of Moroccan food, what spices make it unique, and how to store & reheat this dish.
In this recipe, I use my salt-free Moroccan spice blend from my spice company – The Spice Girl Kitchen. I’m completely biased because it is, after all, my spice recipe and the best salt-free Moroccan seasoning on the market.
This post is all about how to make drool-worthy Moroccan Meatballs with Couscous and Carrot Salad.
The History of Moroccan Food
If African, Mediterranean, and Middle Eastern food had a baby – it’s Moroccan food. Moroccan food is truly a fusion of all of these cuisines formed over centuries of trade. It is known for its bold flavor and unique spices. Fun fact: the day I started making Moroccan food is the day my spice concept was born. But that’s a story for a different day!
Back to the history of Moroccan food, which by the way, dates back over 2,000 years ago when the Berber tribes inhabited the area. These tribes were nomads. They heavily relied on local ingredients such as olive oil, couscous, cumin, coriander, and cinnamon. The addition of cinnamon to savory cooking is unheard of in American culture. Many times when people smell my Moroccan blend, they think it smells sweet. The sweet smell that they are picking up is cinnamon. But I think this spice in savory cooking is what truly makes Moroccan food stand out.
Traditional Moroccan Dishes
Over years of trade, new ingredients such as saffron, ginger, and almonds were integrated into Moroccan food and are now considered staples in the cuisine. Meatballs (aka “kefta”) are one of the most popular dishes in Morocco. What I love about Moroccan meatballs is that they are typically served over couscous rather than pasta. Typically, their meatballs are made with either ground lamb or beef. Spices are placed both in the meatballs AND in the sauce, creating a rich tomato sauce that I describe as the ultimate comfort food. The meatballs can be grilled, baked, or pan-fried. But what’s most important is that they are crispy on the outside and juicy on the inside.
Another popular dish in Moroccan cuisine is carrot salad. It’s a refreshing salad that rounds out a typically rich Moroccan meal with its light and bright flavor. Just toss together a combo of shredded carrots, lemon juice, olive oil, parsley, and spices. It’s delicious and gorgeous!
Let’s Talk About SPICE, baby!
I wouldn’t be living up to my calling as a spice girl if I didn’t let you in on the complex flavor profile that makes Moroccan cuisine so bold and flavorful. Typical spices found in Moroccan food include cumin, coriander, ginger, cinnamon, and saffron. They can be used in a variety of combinations to create unique flavors.
Cumin is one of the most important spices used in Moroccan food. The warm, earthy spice can be found in almost every dish. Ginger is also very commonly used, giving this cuisine its slightly sweet and slightly spicy flavor. Cinnamon is what makes Moroccan food warm and cozy.
In America, we are very familiar with all of the above spices. It’s just the combination that is different for us. However, these familiar spices put together in a unique way makes Moroccan food approachable. It’s familiar enough, but still a unique experience to those who have yet to venture into Moroccan cuisine.
Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! The meatballs won’t dry out thanks to that delicious sauce.
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of meat). Store in the fridge for up to 4 days.
Freezer: You can also freeze the meatballs for up to 3 months. Place the meatballs in the fridge to thaw overnight for best results. I wouldn’t recommend freezing the couscous or carrot salad.
Reheat
Microwave: Place meatballs and couscous in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place meatballs with sauce in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Preheat oven to 350 degrees F. Place meatballs and sauce in an oven-safe dish, cover it with foil, and cook for 10-15 minutes.*
* Total time depends on the amount you are reheating.
Moroccan Meatballs with Couscous and Carrot Salad
Ingredients
For The Meatballs
- 1 lb ground lamb or beef
- 2 tbsp parsley, chopped
- 1/2 onion, small diced
- 1 1/2 tbsp The Spice Girl Kitchen Moroccan Seasoning
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
For The Sauce
- 1 tbsp olive oil
- 1 onion, small diced
- 2 14.5-oz cans fire-roasted diced tomatoes
- 1/2 cup veggie broth
- 2 tbsp The Spice Girl Kitchen Moroccan Seasoning
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
For The Couscous
- 1 cup veggie broth
- 1 tbsp olive oil
- The Spice Girl Kitchen Tri-Salt Blend, to taste
- 1 cup couscous, dry
For The Carrot Salad
- 3 cups shredded carrots
- 3 tbsp parsley, chopped
- 1/2 lemon, juiced plus additional wedges, for serving
- 1 tbsp olive oil
- 1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
Instructions
Form Meatballs
- In a bowl, combine all of the meatball ingredients and mix well to combine. Form into 12 golf ball-sized meatballs and set aside.
Start The Sauce
- Heat the olive oil in a pot over medium-high heat, and sauté the onions for 3 minutes or until they soften. Add in the meatballs gently and sear on each side until browned but not fully cooked through.
- Add in the fire-roasted tomatoes, veggie broth, salt, and Moroccan spice. Stir. Bring to a boil, reduce to a simmer, and simmer uncovered for 10 minutes, or until meatballs have reached an internal temperature of 160 ℉.
Couscous & Carrot Salad
- In a saucepan, add broth over high heat with olive oil and salt.
- Once boiling, stir in dry couscous, cover, and cut the heat. Let sit for 10 minutes or until liquid is fully absorbed. Fluff with work.
- While the meatballs and couscous are cooking, assemble the salad by tossing the carrots in a bowl with parsley, lemon juice, olive oil, and salt.
Notes
Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That's another reason I love this recipe! The meatballs won't dry out thanks to that delicious sauce.Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of meat). Store in the fridge for up to 4 days. Freezer: You can also freeze the meatballs for up to 3 months. Place the meatballs in the fridge to thaw overnight for best results. I wouldn't recommend freezing the couscous or carrot salad.Reheat
Microwave: Place meatballs and couscous in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.* Stovetop: Place meatballs with sauce in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.* Oven: Preheat oven to 350 degrees F. Place meatballs and sauce in an oven-safe dish, cover it with foil, and cook for 10-15 minutes.* * Total time depends on the amount you are reheating.P.S. – click here (affiliate link) for my black pasta bowls! I LOVE them.
This post was all about how to make drool-worthy Moroccan meatballs with couscous.
Did you make this recipe? Make sure to tag me @thespicegirlkitchen_ on Instagram or @thespicegirlkitchen on TikTok! I love seeing your recreations! I will be your ultimate hype woman!
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