# Components:
→ 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, sliced
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
# Preparation steps:
01 - In a large bowl, thoroughly mix ground meat, grated onion, garlic, parsley, cilantro, cumin, coriander, paprika, cinnamon, cayenne, salt, and black pepper by hand until evenly combined. Form into walnut-sized balls, about 20 to 24.
02 - Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sliced onion and cook, stirring occasionally, until soft and golden, approximately 5 minutes.
03 - Incorporate carrots, red bell pepper strips, and zucchini slices. Continue cooking for 4 to 5 minutes, stirring occasionally to soften the vegetables.
04 - Stir in diced tomatoes and minced garlic. Cook for 2 minutes, then add cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper. Mix thoroughly to evenly coat the vegetables with the spices.
05 - Pour in broth and bring mixture to a gentle simmer. Season with salt and black pepper to taste.
06 - Carefully add formed meatballs to the simmering vegetable sauce. Cover and cook gently for 25 minutes, stirring halfway through, until meatballs are fully cooked and vegetables are tender.
07 - Place couscous in a large bowl. Add salt and olive oil, then pour boiling water over. Cover tightly with lid or plate and let it stand undisturbed for 5 minutes. Fluff with a fork before serving.
08 - Mound couscous on a serving platter or individual plates. Spoon kefta and vegetable sauce over top. Garnish with fresh cilantro or parsley before serving.
