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Moroccan Meatballs with Couscous and Roasted Carrots

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The flavors of Morocco are captured in this simple, spicy dish. To make the meatballs, use the reserved spice mix from our Spicy Potatoes and Peas with Chicken.

Source: Everyday Food, March 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To make this meal meatless, omit the beef and, in a food processor, blend 1 can (15.5 ounces) chickpeas, drained and rinsed, with egg, then mix in remaining meatball ingredients and form into balls. Cook over medium-high until browned, then bake 10 minutes in a 400-degree oven.

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