Moroccan Meatball Couscous Soup Recipe


1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon chili powder
salt and pepper to taste
2 tablespoons tomato paste
1.5 lb. ground lamb or beef

8 oz Israeli (pearl) couscous
3 tablespoons olive oil + 2 teaspoons
3 shallots, minced
8 cloves garlic, minced
4 cups chicken or vegetable broth
3 3/4 cups water
Chopped mint or parsley, for serving

  1. For the meatballs. Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.
  2. While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You’ll know it’s done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.
  3. In a large pot or dutch oven, heat the 3 tablespoons of oil oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.

Original Recipes visit: Moroccan Meatball Couscous Soup Recipe @

Leave a Comment