I MISS MOROCCAN FOOD. Huston doesn’t have a single restaurant that serves it! Ive checked- multiple times. Like time i had it was over 5 years ago! This is a healthy macro friendly Moroccan inspired version i whipped up with low fat beef instead of lamb and minus all the olive oil. I split the recipe 5 ways!
Moroccan Meatballs & Vegetable Tagine
Course: Lunch/Dinner, Meal Preps, Recipes5
servings25
minutes40
minutes370
kcalVegetable Tagine Ingredients
55g onion – feel free to use more this is just what I had left, make sure to track this up though
2 cloves garlic
130g Carrots, this was about 3 large ones for me
280g zucchini this was about 2 for me
1 can chickpeas, drained
1 whole GIANT can of San Mariano Peeled Whole Tomatoes
2 tsp Ras Al Hanout seasoning (scan the spice isle carefully)
2tsp Harrissa Seasoning- start with one and add the second one if you feel you need more spice
- Meatball Ingredients
96/4 beef, mine weighed out to 19.6oz
1tsp Harissa and Ras Al Hanout seasoning
Cheyenne pepper
Garlic powder
Handful of fresh mint- optional but really good
1 cup dry couscous
Directions
- Spray large pot with non stick spray then sauté your onion and garlic for a few minutes until fragrant
- Add your spices then your carrots and zucchini
- Cook for 5-7 minutes until they become tender
- Cut the tomatoes as you add theme i cut them over the pot to let the juice spill in, then add the juice and the drained can of chickpeas
- Let simmer while you finish everything else
- For the meatballs, throw all the spices and meat together, mix, them form meatballs
- Cook in sprayed pan
- Cook the couscous according to the package directions
- Divide 5 ways and enjoy!
Notes
- This could be a great vegan meal if you added more chickpeas for protein and cut out the beef(:
- NUTRITION PER SERVING- 370 calories 33P/7F/46C