North African Couscous Kefta (Printable)

Spiced meatballs simmered with vegetables served over fluffy couscous in North African style.

# What You 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 all kefta ingredients in a large bowl and mix thoroughly by hand until evenly blended. Shape into 20 to 24 walnut-sized meatballs. Set aside.
02 - Heat 2 tbsp 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 to the pot. Sauté for 4 to 5 minutes, stirring occasionally.
04 - Stir in diced tomatoes and minced garlic. Cook for 2 minutes, then mix in cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper. Coat vegetables evenly with the spices.
05 - Pour in broth and bring to a gentle simmer. Season with salt and black pepper to taste.
06 - Gently add meatballs to the sauce. Cover and simmer for 25 minutes, stirring halfway through, until meatballs are cooked and vegetables are tender.
07 - Place couscous in a large bowl, add salt and olive oil. Pour boiling water over, cover tightly with a plate or lid, and let stand for 5 minutes. Fluff with a fork before serving.
08 - Arrange couscous on a platter or plates. Spoon kefta and vegetable sauce over the top. Garnish with fresh cilantro or parsley.

# Expert Suggestions:

01 -
  • The meatballs stay impossibly tender because of the grated onion and herbs, releasing their moisture as they cook.
  • One pot does almost everything, so your kitchen stays calm while dinner becomes a showcase.
  • The sauce builds in layers—each vegetable adds its own sweetness and texture, so it tastes far more complex than the ingredient list suggests.
02 -
  • Don't overwork the meatball mixture—handle it just enough to combine, or they'll become dense and tough rather than tender and yielding.
  • If your meatballs seem to be falling apart in the sauce, it usually means the meat mixture was too wet or had too much herb; next time, reduce the grated onion slightly or add a tablespoon of breadcrumbs.
  • The sauce is supposed to be aromatic and slightly thickened, not thin like soup—if it looks too watery after thirty minutes, uncover the pot for the last ten minutes of cooking.
03 -
  • Grate your onion on the finest side of the box grater so it dissolves completely into the meatball mixture rather than creating chewy bits.
  • Don't skip the step of gently stirring the meatballs halfway through cooking—this ensures they cook evenly and stay submerged in the flavorful sauce.
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