Description
This Mini Moroccan Meatball Couscous Soup combines flavorful spiced meatballs with hearty couscous and aromatic broth, resulting in a comforting and vibrant dish that’s perfect for cozy dinners or meal prep. The dish features tender lamb or beef meatballs seasoned with Moroccan spices, cooked in a fragrant broth with shallots and garlic, topped with fresh herbs, and served with fluffy couscous for a complete meal.
Ingredients
Moroccan Meatballs:
1 teaspoon ground coriander1 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
kosher salt
black pepper
2 tablespoons tomato paste
1 1/2 pounds ground lamb or beef
Couscous Soup:
8 ounces pearl couscous2 tablespoons olive oil, plus more as needed
3 shallots, minced
8 cloves garlic, minced
4 cups chicken broth
3 3/4 cups water
Chopped mint or parsley, for topping
Instructions
- Make the meatballs: Position a rack in the center of the oven and preheat to 375ºF. Line a baking sheet with parchment paper. In a medium bowl, combine the spices, kosher salt, and black pepper. Mix with a spoon, then add the tomato paste and ground meat, mixing until just combined. Scoop about 1 teaspoon of the mixture, form into balls, and place on the prepared baking sheet. Bake for 10-12 minutes until cooked through.
- Prepare the couscous: While the meatballs bake, heat a small amount of olive oil in a saucepan over medium heat. Add the pearl couscous and toast for 1-2 minutes until fragrant. Season with a pinch of salt, add 1¾ cups of water, bring to a boil, then reduce heat to low, cover, and cook for 8-10 minutes until water is absorbed and couscous is tender.
- Make the soup: In a large pot, heat olive oil over medium-high heat. Add minced shallots and cook for 2 minutes. Add garlic and sauté for 30 seconds. Pour in chicken broth, add 2 cups water, and bring to a boil. Reduce heat to low, add the baked meatballs and cooked couscous, and simmer for 10 minutes to meld flavors. Adjust seasoning if needed, adding extra curry powder if desired.
- Serve: Ladle the soup into bowls, garnish with chopped mint or parsley, and serve hot.
Notes
- Use high-quality ground meat for more flavor.
- You can prepare the meatballs in advance and refrigerate before baking.
- Adjust spice levels according to taste.
- This dish pairs beautifully with a side of warm bread or a simple salad.
Nutrition
- Serving Size: 1 bowl (about 375 ml)
- Calories: 377
- Sugar: 3g
- Sodium: 900mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
