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Moroccan Meatball and Couscous Stew

Made With:



A fragrant vegetable broth infused with ginger and lemon -- bursting with a vibrant palette of nine vegetables, chickpeas and lentils.

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• Meatballs can also be deep-fried for about 3 minutes or until golden and set to avoid flat bottom from baking on sheet pan.

• Meatballs can also be prepared with ground beef, or a combination of beef and lamb.


Total Time

60 min.

Serving & Size

1 1/2 cups/375 mL

Tiny hand-rolled meatballs are seasoned with warm spices and cooked in a simmering soup with Israeli couscous for a unique appetizer or lunch offering.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
minced garlic 1 tbsp 15  mL
sweet paprika 1 tbsp 15  mL
ground cumin 1 tbsp 15  mL
chopped fresh thyme 1 tbsp 15  mL
ground coriander 1 tsp mL
hot pepper flakes 1 tsp mL
fennel seeds 1 tsp mL
salt and pepper, each 1 tsp mL
ground lamb 2 lb 908  g
1. Preheat oven to 450°F (230°C). In large bowl, combine garlic, paprika, cumin, thyme, coriander, hot pepper flakes, fennel, salt, pepper and cinnamon. Crumble in ground lamb; mix gently until well combined. Roll into 48 (20 g/0.7 oz) meatballs. Arrange on greased sheet pan. Roast for 12 to 15 minutes or until browned.
Ingredients Weight Measure
Weight Measure
Campbell’s Verve Moroccan Style Nine Vegetable 1 pouch (4 lb) pouch (1.81 kg)
Campbell’s No Salt Added Chicken Broth 2 cups 500  mL
Israeli couscous 2 cups 500  mL
2. Meanwhile, pour soup and broth into large saucepan; bring to simmer. Add couscous and meatballs. Simmer for about 10 minutes or until couscous is tender and meatballs are cooked through. Hold warm for up to 4 hours.
Ingredients Weight Measure
Weight Measure
chopped fresh cilantro 3/4 cup 185  mL
chopped fresh mint 3/4 cup 185  mL
Ladle 1 1/2 cups (375 mL) warm soup into serving bowl. Sprinkle with 1 tbsp (15 mL) each cilantro and mint before serving.


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