Moroccan Meatball and Couscous Stew

Moroccan Meatball and Couscous Stew
Total Time

25 min.

Serving & Size

1 1/2 cups/375 mL

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
minced garlic 15 mL 1 tbsp
sweet paprika 15 mL 1 tbsp
ground cumin 15 mL 1 tbsp
chopped fresh thyme 15 mL 1 tbsp
ground coriander 5 mL 1 tsp
hot pepper flakes 5 mL 1 tsp
fennel seeds 5 mL 1 tsp
salt and pepper, each 5 mL 1 tsp
ground lamb 908 g 2 lb
Campbell’s Verve Moroccan Style Nine Vegetable
1 pouch (1.81 kg)
1 pouch (4 lb)

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

Campbell’s No Salt Added Chicken Broth 500 mL 2 cups
Israeli couscous 500 mL 2 cups
chopped fresh cilantro 185 mL 3/4 cup
chopped fresh mint 185 mL 3/4 cup
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.
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.

Recipe Tip

  1. 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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