# What You'll Need:
→ Kefta (Meatballs)
01 - 1.1 pounds ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tablespoons chopped fresh parsley
05 - 2 tablespoons chopped fresh cilantro
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Couscous
13 - 1 1/2 cups couscous
14 - 1 1/4 cups boiling water
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
→ Vegetable Sauce
17 - 2 tablespoons 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 teaspoon ground cumin
25 - 1 teaspoon ground coriander
26 - 1/2 teaspoon turmeric
27 - 1/2 teaspoon ground cinnamon
28 - 1/2 teaspoon paprika
29 - 1/4 teaspoon cayenne pepper (optional)
30 - 3 cups vegetable or beef broth
31 - Salt and black pepper, to taste
32 - Fresh cilantro or parsley, for garnish
# How To Make It:
01 - Combine ground meat, grated onion, minced garlic, parsley, cilantro, and all spices including salt and pepper in a large bowl. Mix thoroughly with your hands until evenly combined. Shape mixture into walnut-sized meatballs, approximately 20 to 24 pieces. Set aside.
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, about 5 minutes. Add carrots, bell pepper, and zucchini; sauté for 4 to 5 minutes, stirring occasionally.
03 - Incorporate diced tomatoes and minced garlic into the vegetables. Cook for an additional 2 minutes, then stir in cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper until vegetables are evenly coated.
04 - Pour in broth and bring to a simmer. Season with salt and black pepper to taste.
05 - Gently add the meatballs to the simmering sauce. Cover and simmer for 25 minutes, stirring gently halfway through, until meatballs are cooked through and vegetables are tender.
06 - Place couscous in a large bowl. Add salt and olive oil, then pour over boiling water. Cover tightly with a plate or lid and let stand for 5 minutes. Fluff with a fork before serving.
07 - Arrange couscous on a platter or individual plates. Spoon meatballs and vegetable sauce over the couscous. Garnish with fresh cilantro or parsley before serving.
