# What You'll Need:
→ Kefta (Meatballs)
01 - 1.1 lbs ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh parsley, chopped
05 - 2 tbsp fresh cilantro, chopped
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp cayenne pepper (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper
→ Couscous
13 - 1 1/2 cups couscous
14 - 1 1/4 cups boiling water
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
→ Vegetable Sauce
17 - 2 tbsp olive oil
18 - 1 large onion, sliced
19 - 2 carrots, peeled and sliced
20 - 2 zucchinis, sliced
21 - 1 red bell pepper, cut into strips
22 - 2 tomatoes, diced
23 - 2 garlic cloves, minced
24 - 1 tsp ground cumin
25 - 1 tsp ground coriander
26 - 1/2 tsp turmeric
27 - 1/2 tsp ground cinnamon
28 - 1/2 tsp paprika
29 - 1/4 tsp cayenne pepper (optional)
30 - 3 cups vegetable or beef broth
31 - Salt and black pepper, to taste
32 - Fresh cilantro or parsley, for garnish
# Directions:
01 - Combine ground beef or lamb, grated onion, minced garlic, chopped parsley, cilantro, and all spices including salt and pepper in a large bowl. Mix thoroughly using your hands until well blended. Shape into walnut-sized meatballs, about 20 to 24 pieces.
02 - Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook until soft and golden, approximately 5 minutes.
03 - Add carrots, red bell pepper, and zucchini to the pot. Stir occasionally and cook for 4 to 5 minutes until vegetables begin to soften.
04 - Incorporate diced tomatoes and minced garlic into the vegetables. Cook for 2 minutes before adding ground cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper. Stir well to coat all vegetables with spices.
05 - Pour in 3 cups of broth and bring to a gentle simmer. Season with salt and black pepper according to taste.
06 - Gently lower the meatballs into the simmering sauce. Cover and cook for 25 minutes, stirring gently halfway through, until meatballs are fully cooked and vegetables are tender.
07 - Place couscous in a large bowl. Add salt and olive oil. Pour boiling water over the couscous, cover tightly, and allow to sit for 5 minutes. Fluff with a fork before serving.
08 - Serve the couscous on a platter or individual plates. Spoon the kefta and vegetables with sauce over the couscous. Garnish with fresh cilantro or parsley.
