Tangy Moroccan Meatballs and Couscous

Ingredients

6 SERVINGS

• 1/2 lb. ground lamb (226g)

• 1 lb. ground beef (454g)

• 1/2 cup panko bread crumbs

• 1 Tbsp. garlic powder

• 1 tsp. sea salt (for meatballs)

• 1 tsp. smoked paprika

• 1 tsp. cumin

• 1 lemon (zested)

• 2 Tbsp. fresh parsley (finely minced)

• 2 Tbsp. fresh cilantro (finely minced)

• 1 large egg (whisked)

• 3 Tbsp. olive oil

• 3 large garlic cloves (finely minced)

• 1 small onion (diced)

• 1 Tbsp. harissa paste (plus 1 Tbsp. more to taste)

• 2 cans crushed tomatoes (14 oz. per can)

• 1/2 tsp. ground cinnamon

• 1 tsp. sea salt (for sauce)

• 1 1/2 cups couscous (moroccan, uncooked)

• 1 cup golden raisins

• 1/2 tsp. sea salt (for couscous)

• 1/4 cup butter 

Directions

1. Special Equipment: KitchenAid® Grain and Rice Cooker; 5 quart sauté pan
2. Place all the meatball ingredients (1/2 lb. ground lamb through 1 large egg) into a bowl and use your hands to fully incorporate ingredients together. Then, form mixture into walnut-sized balls and set on a sheet pan or cutting board as completed.
3. Heat a large skillet on medium high heat and add 3 tablespoons of oil. Add the diced onion and minced garlic; use a wooden spatula to sauté for 3-4 minutes, or until onions are translucent.
4. Add the harissa (See Pro Tip), crushed tomatoes, cinnamon and salt and stir to fully incorporate. Nestle the meatballs into the sauce. Increase the heat and bring the mixture to a fast simmer, then reduce heat back to medium, cover, and allow meatballs to cook for 20-25 minutes (or internal temp of meatballs is 160 degrees F), stirring once or twice to turn meatballs in the sauce.
5. While the meatballs are cooking, make the couscous. On the KitchenAid® Grain and Rice Cooker, select the Couscous menu option and set cooking liquid to water. Choose “regular” to confirm the texture setting, then insert the steamer basket and add the golden raisins into the steamer basket. Close the lid and press start.
6. When finished, pour the steamed raisins into the couscous along with the salt and melted butter and fluff all together with a fork.
7. Portion the couscous into a bowl then spoon the meatballs and sauce over the prepared couscous. Finish with chopped parsley and serve immediately.
8. PRO TIP: Harissa paste can vary in spiciness, so season to taste by adding small increments at a time.