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Moroccan Meatballs with Couscous and Roasted Carrots

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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