Moroccan-Spiced Chicken Meatballs with Couscous and Green Beans

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Serves 3

Ingredients

• 240 ml yogurt (plain whole-milk; Joghurt; plain whole-milk)
• 1 garlic clove (minced or grated; Knoblauchzehe)
• 0.5 lemon (Zitrone)
• 9 g salt (Salz)
• black pepper (schwarzer Pfeffer)
• 3 garlic cloves (minced or grated; Knoblauchzehen)
• 350 g ground chicken (not 100 percent breast meat; Hähnchenhackfleisch)
• 40 g panko bread crumbs (Panko-Paniermehl)
• 1 egg (large, lightly beaten; Ei)
• 30 g parsley (fresh, minced; Petersilie; chopped)
• 90 ml olive oil (Olivenöl)
• 7 g brown sugar (brauner Zucker)
• 7 g sweet paprika (Paprikapulver edelsüß)
• 3 g ground cumin (gemahlener Kreuzkümmel)
• 3 g ground ginger (gemahlener Ingwer)
• 1 g ground cinnamon (gemahlener Zimt)
• 250 ml vegetable broth (Gemüsebrühe)
• 150 g pearl couscous (Perlcouscous)
• 15 g butter
• 300 g green beans (fresh; grüne Bohnen)
• 20 g pine nuts (toasted, optional; Pinienkerne)

Steps

1. First, make the yogurt sauce: Combine yogurt (180 ml), garlic clove (1), the juice of lemon (0.5), salt (2 g), and black pepper to taste in a small bowl. Mix well and chill until serving.
2. Make the meatballs: In a large bowl, combine yogurt (60 ml), garlic cloves (3), ground chicken (350 g), panko bread crumbs (40 g), egg (1), parsley (20 g), olive oil (15 ml), brown sugar (7 g), sweet paprika (7 g), ground cumin (3 g), ground ginger (3 g), ground cinnamon (1 g), salt (7 g), and black pepper (a few generous grinds). Mix gently but thoroughly. Using an ice cream scoop or two spoons, form meatballs about 1.5 inches in diameter and place on a plate.
3. While the meatballs rest, start the couscous: Bring vegetable broth (250 ml) to a boil in a medium pot. Stir in pearl couscous (150 g), butter (15 g), and a pinch of salt. Remove from heat, cover, and let rest ⏲ 5 minutes until the couscous is tender and has absorbed the liquid.
4. Heat olive oil (60 ml) over medium-high in a large skillet. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, ⏲ 4–5 minutes per batch. (If browning too quickly or oil smokes, lower heat.) Transfer to a paper towel-lined plate.
5. While meatballs fry, prepare the green beans: Trim green beans (300 g) and place in a large skillet or sauté pan with olive oil (15 ml). Cook over medium-high heat, stirring occasionally, until tender-crisp and lightly browned in spots, ⏲ 6–8 minutes. Season with salt and black pepper to taste.
6. To serve, spread the chilled yogurt sauce in an even layer on a flat platter or divide among bowls. Arrange the meatballs on top and sprinkle with fresh parsley (10 g) and the pine nuts (20 g). Serve with the warm couscous and sautéed green beans alongside.