Moroccan Meatballs & Vegetable Tagine

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

Recipe by EmyogifitCourse: Lunch/Dinner, Meal Preps, Recipes


Prep time


Cooking time





Vegetable 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


  • 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!


  • 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

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