Moroccan Meatballs Recipe With Herb Couscous

Moroccan meatballs with herb couscous

  • serves 4
  • Easy

Make these little lamb meatballs, cook in a rich tomato sauce and serve with buttery coriander and parsley couscous for an easy family dinner





  • lean minced lamb 500g
  • red onion 1, grated
  • garlic 2 cloves, crushed
  • root ginger 2cm chunk, grated
  • dried chilli flakes a pinch
  • ground cumin 2 tsp
  • ground cinnamon 1 tsp
  • olive oil
  • plum tomatoes 2 × 400g tins
  • chicken stock 200ml
  • coriander ½ bunch, chopped


  • couscous 200g
  • butter 50g
  • chicken stock 350ml, boiling
  • coriander ½ bunch, chopped
  • parsley ½ bunch, chopped


  • Step 1

    Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix (clean hands are best) and form into little meatballs (you’ll make around 30).

  • Step 2

    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.

  • Step 3

    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.

Nutritional Information

  • Kcals 544
  • Fat 31.7g
  • Carbs 36.7g
  • Fibre 2g
  • Protein 30.2g
  • Salt 1.67g