Abrahms' Family Recipes Moroccan-Spiced Chicken Meatballs with Couscous and Green Beans Meal plan
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Moroccan-Spiced Chicken Meatballs with Couscous and Green Beans

  1. First, make the yogurt sauce: Combine yogurt 180 g, 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 g, 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.

Serves 3