This complete meal promises to tantalize your taste buds and transport you to the vibrant streets of Marrakech with its rich and aromatic flavors. Bon appétit!
Moroccan Meatballs with lemon garlic yoghurt and couscous
Moroccan meatballs, served alongside fluffy couscous, tangy lemon garlic yogurt, and a refreshing vegetable salad
Ingredients
For the Moroccan Meatballs:
- 500 g ground lamb or beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons cooked couscous
- 2 tablespoons olive oil
- For the Lemon Garlic Yogurt:
- 1 cup Greek yogurt
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 cloves garlic minced
- Salt to taste
For the Couscous:
- 1 cup couscous
- 1 1/4 cups boiling hot water
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
For the Vegetable Salad:
- 2 large tomatoes diced
- 1/2 red onion thinly sliced
- 1 cucumber diced
- 1 tablespoon sumac adjust to taste
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley or mint leaves for garnish optional
Instructions
Prepare the Moroccan Meatballs:
- In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, ground cumin, coriander, paprika, cinnamon, ginger, cayenne pepper, salt, pepper, chopped parsley, and cooked couscous.
- Mix the ingredients thoroughly until well combined.
- Shape the mixture into small meatballs, about 1-inch in diameter.
- Heat olive oil in a skillet over medium heat. Once hot, add the meatballs in batches and cook until browned on all sides and cooked through, about 8-10 minutes. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
Prepare the Lemon Garlic Yogurt:
- In a small bowl, combine the Greek yogurt, lemon zest, lemon juice, minced garlic, and salt. Stir until well mixed. Adjust seasoning according to your taste preferences.
Prepare the Couscous:
- Bring the hot water to a boil. Stir in the olive oil and salt into the couscous. Remove from heat, cover, and let it sit for about 5 minutes, or until the couscous absorbs the liquid and becomes fluffy.
- Fluff the couscous with a fork and set aside .
Prepare the Vegetable Salad:
- In a large mixing bowl, combine the diced tomatoes, thinly sliced red onion, and diced cucumber.
- In a small bowl, whisk together the olive oil and lemon juice to make the dressing.
- Drizzle the dressing over the vegetable mixture and toss gently to coat.
- Sprinkle sumac over the salad and toss again to distribute the flavors evenly.
- Season the salad with salt and pepper to taste.
- Garnish with fresh parsley or mint leaves, if desired, for an extra burst of flavor and color.
Serve:
- Arrange the cooked Moroccan meatballs on a serving platter alongside the lemon garlic yogurt, fluffy couscous, and the refreshing vegetable salad with tomatoes, onions, cucumber, and sumac.
- Garnish with fresh cilantro or parsley for a pop of color and added freshness.
