# What You Need:
→ Kefta (Meatballs)
01 - 1.1 lb ground beef or lamb
02 - 1 small onion, finely grated
03 - 2 garlic cloves, minced
04 - 2 tbsp chopped fresh parsley
05 - 2 tbsp chopped fresh cilantro
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
# How-To:
01 - Combine ground beef or lamb with grated onion, minced garlic, fresh parsley, cilantro, ground cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and black pepper in a large bowl. Mix well by hand and shape into walnut-sized balls, approximately 20 to 24 pieces.
02 - Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened and golden, about 5 minutes.
03 - Incorporate the carrots, red bell pepper, and zucchini into the pot. Cook for 4 to 5 minutes, stirring occasionally until they begin to soften.
04 - Add diced tomatoes and minced garlic to the vegetables. Cook for 2 minutes, then stir in ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper until the vegetables are evenly coated with spices.
05 - Pour in the vegetable or beef broth and bring to a gentle simmer. Season with salt and black pepper to taste.
06 - Gently add the prepared meatballs to 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 and stir in salt and olive oil. Pour boiling water over the couscous and cover tightly with a lid or plate. Let stand undisturbed for 5 minutes, then fluff with a fork before serving.
08 - On a large platter or individual plates, mound the couscous and spoon the meatballs with vegetable sauce over the top. Garnish with fresh cilantro or parsley.
