A flavorful and aromatic dish inspired by North African cuisine, perfect for a hearty dinner.
Heat oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir frequently to prevent the onion from browning.
Add minced garlic, tomato paste, cinnamon stick, and saffron threads to the saucepan. Stir and cook for 1 minute.
Cooking the spices briefly enhances their aroma.
Pour in the vegetable broth and bring to a simmer. Let it cook gently for 10 minutes.
Simmering allows the flavors to meld together.
In a mixing bowl, combine ground beef, ground lamb, egg, ground cumin, smoked paprika, turmeric, chopped parsley, and chopped cilantro. Mix well.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about the size of a walnut. Dust lightly with flour.
Using damp hands can prevent the mixture from sticking.
Heat oil in a frying pan over medium heat. Fry the meatballs until browned on all sides, about 5 minutes.
Don't overcrowd the pan to ensure even browning.
Transfer the meatballs to the simmering sauce and cook for 20 minutes, covered.
Stir occasionally to prevent sticking.
Prepare the couscous according to package instructions. Stir in golden raisins and ground cinnamon.
Fluff the couscous with a fork to keep it light and airy.
Serve the meatballs over the couscous, garnished with additional parsley and cilantro.
Add a wedge of lemon on the side for a fresh touch.
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