• 14 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 teaspoons oil and season with salt and pepper. Roast until tender and golden, 20 minutes, tossing halfway through.

  • In a medium bowl, combine beef, spice mix, cinnamon, cilantro, minced white and green scallions, and egg; season with salt. With hands, gently mix to combine and form into 16 meatballs. In a large skillet, heat 1 tablespoon oil over medium-high. Cook meatballs until browned on all sides, about 8 minutes total. Add 1/4 cup water, cover, and reduce heat to low. Cook until meatballs are just cooked through, 5 minutes.

  • Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add sliced scallion whites and cook, stirring, until softened, 3 minutes. Add 1 cup water, cover, and bring to a boil. Stir in couscous and season with salt and pepper. Cover, remove pan from heat, and let stand 5 minutes. Fluff couscous with a fork, and stir in almonds and sliced scallion greens. Serve meatballs and any pan juices with couscous, carrots, and lemon wedges.

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.


14 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0