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Moroccan Spiced Lamb Meatballs with Herbed Couscous and Roasted Vegetables

Moroccan Spiced Lamb Meatballs with Herbed Couscous and Roasted Vegetables

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
580
Chef's Note

For the best flavor, let the meatball mixture rest in the refrigerator for 30 minutes before forming and baking. This allows the spices to meld and makes the meatballs easier to shape. If you can't find harissa paste, substitute with a mixture of 1 tablespoon tomato paste, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon each of cumin and coriander.

Tags
lamb
Moroccan
meatballs
couscous
roasted vegetables
dairy-free
dinner
Mediterranean
weeknight
harissa
Ingredients

  • 1 pound ground lamb

  • 1/3 cup breadcrumbs

  • 1 large egg

  • 3 cloves, minced garlic

  • 1 medium, half finely diced for meatballs, half cut into chunks for roasting red onion

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon smoked paprika

  • 1 tablespoon harissa paste

  • 1/4 cup, chopped fresh mint

  • 1/4 cup, chopped, plus extra for garnish fresh cilantro

  • 1 1/2 cups couscous

  • 2 cups vegetable broth

  • 2 medium, cut into 1-inch chunks zucchini

  • 2 assorted colors, cut into 1-inch chunks bell peppers

  • 1 pint cherry tomatoes

  • 4 tablespoons, divided olive oil

  • 1 zested and juiced lemon

  • 1 teaspoon, plus more to taste salt

  • 1/2 teaspoon, plus more to taste black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, combine the ground lamb, breadcrumbs, egg, 2 minced garlic cloves, half of the diced red onion, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon smoked paprika, 1/2 tablespoon harissa paste, 2 tablespoons chopped mint, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined.

  • 3

    Form the mixture into 16 meatballs (about 1 1/2 inches in diameter) and place them on one side of the prepared baking sheet.

  • 4

    In another bowl, toss the zucchini, bell peppers, cherry tomatoes, and remaining red onion chunks with 2 tablespoons olive oil, remaining 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 5

    Spread the vegetables on the other side of the baking sheet, keeping them separate from the meatballs.

  • 6

    Bake for 20-25 minutes, turning the meatballs halfway through, until the meatballs are cooked through (internal temperature of 160°F/71°C) and the vegetables are tender and slightly caramelized.

  • 7

    While the meatballs and vegetables are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth to a boil.

  • 8

    Remove the broth from heat, add the couscous, stir, cover, and let stand for 5 minutes.

  • 9

    Fluff the couscous with a fork, then stir in 2 tablespoons olive oil, remaining minced garlic clove, lemon zest, 1 tablespoon lemon juice, remaining 2 tablespoons each of chopped mint and cilantro, and salt and pepper to taste.

  • 10

    In a small bowl, mix the remaining 1/2 tablespoon harissa paste with 2 tablespoons of warm water to create a drizzling sauce.

  • 11

    To serve, divide the herbed couscous among four plates, top with roasted vegetables and meatballs, drizzle with the harissa sauce, and garnish with additional cilantro and a lemon wedge if desired.

Nutrition Information (per serving)
580
Calories
32g
Protein
45g
Carbs
30g
Fat
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