Introduction
Picture this: it’s been one of those days where your to-do list looks like a novel, and your energy is hovering somewhere between “meh” and “need a nap.” Enter this Moroccan Ras El Hanout Couscous and Meatballs recipe—a cozy little hug in a bowl that’s ready faster than you can say “plant-powered yum.”
It’s like your kitchen’s version of a spa day, but with way more flavor and zero cucumber slices on your eyes.
Now, don’t let the fancy name fool you. This dish is a total breeze to whip up, even if your idea of cooking usually involves a microwave and a prayer. Plus, it’s packed with all the good stuff to make your taste buds dance and your belly do a happy jig.
Think vibrant spices, tender couscous, and meatless meatballs that might just fool even your most skeptical carnivore friends. It’s the kind of meal that makes you forget you’re eating vegan—and maybe even makes you want to brag about it.
Much like the comforting vegan chili that warms you from the inside, this dish brings together bold flavors and hearty ingredients for a satisfying experience.
Ingredients
- 250 G Regular Couscous
- 250 G Giant Couscous
- 3 TBSP Ras El Hanout Spice Mix (spice it up!)
- 200 G Pomegranate Seeds (burst of ruby goodness)
- Olive Oil
- Pinch of Salt
- Pepper
- Handful Fresh Mint, chopped
- Handful Fresh Parsley, chopped
- Handful Fresh Dill
- 1 Pack Beyond Meatballs
- 1 Red Pepper, chopped
- 1 Courgette, chopped
- 1 Aubergine, chopped
- 1 TBSP Olive Oil
- Salt
- Pepper
- 1 Jar Roasted Peppers
- 200 G Plain Vegan Yoghurt
- 1 TBSP Tahini
- 1 TSP Salt
- 1 TSP Pepper
- 2 TBSP Olive Oil
This lineup of ingredients is basically a plant-powered party waiting to happen!
With a sprinkle of Ras El Hanout magic and a juicy pop from those pomegranate seeds, your taste buds are in for a world tour.
Whether you’re a vegan newbie or just here for the flavor, these goodies will have you couscous-ing around the kitchen with a big smile.
To keep your cooking adventures smooth, consider stocking your pantry with essential plant-based staples like grains, legumes, and spices for easy meal prep and flavor enhancement.
How to Make It
Alright, let’s plunge into making this Moroccan Ras El Hanout Couscous and Meatballs magic happen. You’ll start by giving 250 grams of regular couscous a little spa day—toss it in a bowl with 1 tablespoon of olive oil, a pinch of salt, and a generous 2 tablespoons of that fragrant Ras El Hanout spice mix. This mix is like the Moroccan version of a plant-powered superhero cape, instantly transforming your couscous from “meh” to “oh la la.” Pour boiling water just enough to cover the couscous, slap on some plastic wrap or a plate for a quick steam session, and after about eight minutes, fluff it up with a fork like you’re waking it from a delicious nap.
Meanwhile, the giant couscous gets a low-heat toasting in a saucepan—think of it as a little crunchy wake-up call before you cover it with water to cook through.
Now, while those couscous cousins are doing their thing, it’s time to treat your Beyond Meatballs and veggies like royalty. Grab a pack of Beyond Meatballs—because who says plant-based can’t party?—and toss them into a pan with 1 tablespoon of olive oil, along with the chopped red pepper, courgette, and aubergine. Season everything with salt and pepper, and let it all mingle and sizzle until the veggies are tender and the meatballs are heated through, smelling all kinds of delicious.
For the sauce, blend a jar of roasted peppers with 200 grams of plain vegan yoghurt, a tablespoon of tahini, a teaspoon each of salt and pepper, and a splash of olive oil. This sauce is basically the smooth, creamy sidekick your couscous and meatballs have been dreaming of.
Once everything’s ready, toss the two couscous varieties together with a handful each of fresh mint, parsley, and dill—because fresh herbs? Always a win. Sprinkle on some pomegranate seeds for that pop of color and a sweet surprise that says, “Yeah, I’m fancy.”
Plate up your couscous, crown it with those saucy meatballs and veggies, drizzle with that luscious sauce, and congratulations—you just whipped up a feast that’s as vibrant and bold as your plant-based lifestyle. Bon appétit, you culinary rockstar! This recipe embraces plant-based milk alternatives and ingredients that support a kinder approach to dietary habits.
Bonus Tips
- Swap those Beyond Meatballs for crispy falafel if you’re feeling fancy and want to impress your plant-based pals with a crunch surprise.
- Toss a handful of toasted almonds or pistachios on top because who doesn’t want a little extra nutty drama in their couscous?
- Drizzle some extra tahini sauce on everything like it’s a golden elixir—because, honestly, it kind of is.
Why You’ll Love It
Get ready to take your taste buds on a plant-powered joyride with this Moroccan Ras El Hanout Couscous & Meatballs! It’s like a flavor festival in your mouth—bold spices, juicy Beyond Meatballs, and that sneaky pomegranate pop make every bite a mini celebration.
Plus, it’s a breeze to whip up, so you can impress your friends without breaking a sweat (or the planet). Whether you’re a seasoned vegan or just dabbling in meatless magic, this dish has your back with delicious vibes and zero fuss.
Nutritional Info
These are estimated values.
Calories: 550
Protein: 35 g
Carbohydrates: 60 g
Fat: 18 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
