North African Couscous Kefta (Printable)

Tender spiced meatballs with vegetable sauce atop fluffy couscous, showcasing vibrant North African flavors.

# 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 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 - ½ tsp ground cinnamon
10 - ¼ tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - ½ tsp black pepper

→ Couscous

13 - 1 ½ cups couscous
14 - 1 ¼ cups boiling water
15 - 1 tbsp olive oil
16 - ½ 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 - ½ tsp turmeric
27 - ½ tsp ground cinnamon
28 - ½ tsp paprika
29 - ¼ 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

# Step-by-step Directions:

01 - Combine ground meat, grated onion, garlic, parsley, cilantro, and spices in a large bowl. Mix thoroughly by hand until evenly combined. Form into walnut-sized meatballs (20 to 24). Set aside.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add sliced onion and cook until soft and golden, approximately 5 minutes.
03 - Add carrots, bell pepper, and zucchini to the pot. Cook for 4 to 5 minutes, stirring occasionally to soften.
04 - Stir in diced tomatoes and minced garlic, cooking for 2 minutes. Add cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper; stir to coat vegetables evenly.
05 - Pour in broth and bring to a simmer. Season with salt and black pepper to taste.
06 - Gently place meatballs into the simmering sauce. Cover and cook for 25 minutes, stirring gently halfway through, until meatballs are fully cooked and vegetables are tender.
07 - Place couscous in a large bowl; add salt and olive oil. Pour boiling water over the couscous. Cover tightly and let stand for 5 minutes. Fluff with a fork before serving.
08 - Serve couscous on a platter or individual dishes. Spoon kefta and vegetable sauce over the couscous. Garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The meatballs stay incredibly tender because of the grated onion and fresh herbs—no dry meat allowed here.
  • The warm spice blend tastes exotic but comes together in your own kitchen in under two hours.
  • It feeds four people generously and actually tastes even better the next day when flavors deepen.
02 -
  • Don't skip the grated onion in the kefta mixture—it's what keeps the meatballs tender and juicy instead of dense, and it's easy to overlook.
  • Gentle stirring is your friend; rough stirring halfway through cooking can break apart the meatballs and cloud your sauce.
  • Couscous sits for exactly 5 minutes; any longer and it becomes gummy, any shorter and the grains don't fully hydrate.
03 -
  • Chill your kefta mixture for 15 minutes before shaping—cold meat holds its shape better and the balls are less likely to fall apart during cooking.
  • Make the whole dish a day ahead if you can; the flavors deepen overnight and reheating is effortless, making this perfect for entertaining.
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