Best 4 Moroccan Lamb Meatballs With Harissa Couscous Recipes

Indulge in a tantalizing culinary journey to the vibrant streets of Morocco with our guide to creating the perfect Moroccan lamb meatballs with harissa couscous. This delightful dish combines the rich flavors of lamb, aromatic spices, and the vibrant heat of harissa, a traditional North African chili paste, to create a harmonious symphony of flavors. Served atop a bed of fluffy, aromatic couscous, this dish promises to transport your taste buds to the heart of Morocco, offering an authentic and unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

Moroccan lamb meatballs with harissa & couscous image

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Provided by John Torode

Categories Dinner, Main course

Time 1h30m

Number Of Ingredients 13

Ingredients

2 tsp cumin seeds
2 tbsp coriander seed
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve
300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Steps:

Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Nutrition Facts : Calories 651 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Protein 33 grams protein, Sodium 0.84 milligram of sodium

MOROCCAN MEATBALLS & COUSCOUS

Moroccan Meatballs & Couscous image

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

Provided by English_Rose

Categories Lamb/Sheep

Time 50m

Yield 16 meatballs, 4 serving(s)

Number Of Ingredients 23

Ingredients

1 lb ground lamb
1/2 onion, finely chopped
2 tablespoons harissa
1 tablespoon dried breadcrumbs
salt and pepper
2 tablespoons parsley, chopped
1 1/2 onions, finely chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely chopped
2 ounces dried apricots, chopped
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon coriander seed, crushed
1 (14 ounce) can chopped tomatoes
3/4 cup chicken stock
1 tablespoon honey
9 ounces couscous
1 3/4 cups chicken stock, hot
flat leaf parsley
fresh cilantro
1 lemon, juice
2 tablespoons extra virgin olive oil
1 1/2 ounces toasted sliced almonds

Steps:

Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
Serve with toasted pita bread.

Nutrition Facts : Calories 857.8, Fat 41.7, SaturatedFat 13.6, Cholesterol 87.3, Sodium 325.4, Carbohydrate 87.7, Fiber 9.8, Sugar 20.5, Protein 36.1

LAMB MEATBALLS WITH HARISSA

Lamb Meatballs with Harissa image

Cooked couscous are stuffed into these appetizer meatballs which have a Mediterranean flavor.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 20

Number Of Ingredients 10

Ingredients

1 small onion, finely minced
3 tablespoons pine nuts, toasted (1 1/2 ounces)
2 pitted dates, plumped in water, drained, and chopped
1/2 cup chopped fresh cilantro, plus more for garnish
2/3 cup cooked couscous
1 pound ground lamb
1/2 teaspoon ground allspice
1 1/4 teaspoons coarse salt
1 tablespoon extra-virgin olive oil
Harissa

Steps:

In a large bowl, combine all ingredients up to oil and form mixture into 1 1/2-inch meatballs. (Refrigerate up to one day.)
Heat oil in a cast-iron skillet over medium heat and cook meatballs, turning, until golden brown and cooked through, about 9 minutes. Garnish with cilantro and serve with harissa.

Nutrition Facts : Calories 425 g, Cholesterol 56 g, Fat 32 g, Fiber 3 g, Protein 16 g, SaturatedFat 10 g, Sodium 380 g

MOROCCAN MEATBALLS WITH HERB COUSCOUS

Moroccan Meatballs With Herb Couscous image

This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from :website - bbc.Goodfood.com. Recipe from olive magazine, July 2009 This meal is delicious served with herb couscous, just perfect for a dinner party, your guests will leave happy and full.

Provided by Baby Kato

Categories Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

500 g minced lean lamb
1 red onion, grated
2 garlic cloves, crushed
2 cm fresh ginger, chunk root, grated
1/8 teaspoon dried chili pepper flakes
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
800 g plum tomatoes (2 x 400g tins)
200 ml chicken stock
1 cup fresh coriander, chopped
200 g couscous
50 g butter
350 ml chicken stock, boiling
1 cup fresh coriander, chopped
1 cup fresh parsley, chopped

Steps:

Meatballs:.
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
Mix and form into little meatballs, should have around 30.
Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
Add the tomatoes and stock and season.
Simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. Stir in the coriander.
Couscous:.
To make the couscous put in a bowl with the butter and some seasoning.
Pour over the chicken stock and cover with clingfilm.
Leave for 10 minutes. Stir the herbs through and serve with meatballs.

Nutrition Facts : Calories 602, Fat 24.1, SaturatedFat 10.8, Cholesterol 111, Sodium 412.4, Carbohydrate 56.7, Fiber 6.6, Sugar 8.9, Protein 39.3

Tips:

For a flavorful lamb meatball, use a combination of ground lamb and ground beef.
Add a touch of mint, parsley, cumin, and paprika to the lamb meatball mixture for a traditional Moroccan flavor.
Use panko breadcrumbs to keep the lamb meatballs moist and tender.
If you don't have harissa paste, you can substitute it with a mixture of chili powder, paprika, cumin, and cayenne pepper.
To make the couscous light and fluffy, use a fork to fluff it up before serving.
Serve the lamb meatballs with a side of yogurt sauce for a creamy and tangy accompaniment.

Conclusion:

This Moroccan lamb meatballs with harissa couscous is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The lamb meatballs are flavorful and juicy, while the couscous is light and fluffy. The harissa paste adds a touch of heat and spice, while the yogurt sauce provides a cooling contrast. With its combination of complex flavors and textures, this dish is sure to please everyone at the table.