North African Couscous Kefta (Printable)

Spiced meatballs simmered with vegetables served on fluffy couscous in a vibrant North African style.

# Ingredient List:

→ 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

# Steps:

01 - In a large bowl, combine ground meat, grated onion, minced garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne (if using), salt, and black pepper. Mix thoroughly with hands until evenly combined. Shape into walnut-sized meatballs, approximately 20-24 pieces. Set aside.
02 - Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook until soft and golden, about 5 minutes. Incorporate carrots, bell pepper, and zucchini and cook for an additional 4-5 minutes, stirring occasionally.
03 - Stir in diced tomatoes and minced garlic, cooking for 2 minutes. Add ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper. Mix well to evenly coat the vegetables with spices.
04 - Pour in vegetable or beef broth and bring the mixture to a simmer. Season with salt and black pepper to taste. Gently add prepared meatballs into the sauce. Cover and simmer gently for 25 minutes, stirring halfway through, until meatballs are cooked and vegetables tender.
05 - Place couscous in a large bowl. Add salt and olive oil, then pour over boiling water. Cover tightly with a lid or plate and allow to stand for 5 minutes. Fluff with a fork before serving.
06 - Mound the couscous on a platter or individual plates. Spoon the kefta and vegetable sauce over the top. Garnish with fresh cilantro or parsley and serve immediately.

# Expert Advice:

01 -
  • The kefta stay impossibly tender because of the grated onion that melts into the meat, releasing moisture as everything cooks.
  • Couscous absorbs the braising liquid like a sponge, so you get flavor in every grain without extra effort.
  • The spice blend—cumin, coriander, cinnamon—tastes complex and worldly but comes together in one simple pot.
02 -
  • If your meatballs fall apart in the sauce, it usually means the mixture didn't have enough binder—grated onion helps, but sometimes adding a tablespoon of breadcrumbs or a beaten egg makes all the difference.
  • Don't skip fluffing the couscous with a fork; it breaks up the grains and makes them light instead of clumpy, and it only takes 30 seconds but changes everything.
  • Taste the sauce before adding the meatballs and adjust the spices then—once everything is simmering together, it's harder to balance flavors.
03 -
  • Make the kefta mixture the night before and refrigerate it; cold meat is easier to shape and holds together better in the sauce.
  • If your sauce seems too thin at the end, simmer it uncovered for the last few minutes to reduce it and concentrate the flavors.
  • Leftover kefta and sauce keep beautifully in the fridge for three days and taste even better the next day when the spices have had time to settle into everything.
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