Moroccan Meatballs with Couscous and Carrot Salad
It's rare to find a Moroccan restaurant in the US (at least not where I live), so why not make it at home?! This rich meatball recipe is well-balanced with the light and bright 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
- 1 1/2 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.