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Couscous with meatballs


Total: 60 min


20 min


40 min


2 servings
  • 160 g Ground lamb
  • 1 Eggs
  • 80 g Zucchini
  • 80 g Carrots
  • 70 g couscous seeds
  • 1 Tomatoes
  • 1 Onions
  • 40 g Canned chickpeas
  • 0.5 Vegetable bouillon, cubes
  • 1 teaspoon ras el hanout
  • 1 mint leaf
  • 1 strand coriander
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Mix the meat with the egg, the chopped mint and coriander, salt, and pepper and form regular sized balls.
  • Thinly slice the onion and fry gently together with the ras el hanout in a stew pot, in a little oil.
  • Add the meatballs, fry for 5 minutes until golden and remove from pot.
  • Add the chickpeas to the stew pot and stir over heat.
  • Pour in 500 ml of water and add the bouillon cube.
  • Cut the peeled carrots, the zucchinis and the tomato in quarters and add to the bouillon.
  • Cover and cook over medium heat for 30 minutes
  • Add the meatballs 5 minutes before the end of cooking time.
  • In the meantime, leave the couscous to swell in an equal volume of warm water mixed with the bouillon from the stew pot.
  • Serve the couscous with meatballs warm, along with a separate bowl of harissa for everybody to add to the bouillon.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!