Moroccan Chicken Meatballs with Sweet Potato & Cauliflower Moroccan Couscous
Looking for an easy dinner that feels fresh, filling and just a little bit special? These Moroccan chicken meatballs are a very good place to start.
Created by Ev’s Foodie Diaries, this recipe pairs golden spiced chicken meatballs with our Salad Servers Sweet Potato & Cauliflower Moroccan Couscous Salad, then finishes everything with yoghurt, fresh parsley, lemon and pomegranate seeds.
It is colourful, full of texture and big on flavour, without asking you to make every single part from scratch. The meatballs bring the warmth, the couscous salad brings the freshness, and dinner suddenly looks like you tried a lot harder than you did.
Exactly the kind of weeknight meal we love.
Moroccan Chicken Meatballs with Couscous Salad
Ev’s Foodie Diaries
Serves: 4
Preparation time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
INGREDIENTS
Meatballs
500g chicken mince
1 tbsp cumin
1 tsp coriander seeds
2 tsp paprika
1 tsp turmeric
2 tsp ground ginger
Salt and pepper
Flour, for dusting
2 tbsp olive oil
To Serve
Salad Servers Sweet Potato & Cauliflower Moroccan Couscous Salad
Plain yoghurt or labneh
Fresh parsley
Lemon wedges
Fennel seeds
Pomegranate seeds
METHOD
Moroccan Chicken Meatballs
In a large bowl, combine the chicken mince, cumin, coriander seeds, paprika, turmeric, ground ginger, salt and pepper. Mix until the spices are evenly distributed through the mince.
Roll the mixture into meatballs, using around 2 tablespoons of mixture for each one.
Lightly dust the meatballs with flour. This helps them brown nicely in the pan and gives them a lovely golden finish.
Heat the olive oil in a frying pan over medium-high heat.
Add the meatballs to the pan and cook, turning as needed, until golden on the outside and cooked through.
To Assemble
Spoon the Salad Servers Sweet Potato & Cauliflower Moroccan Couscous Salad into serving bowls or onto a large platter.
Top with the warm Moroccan chicken meatballs.
Add a generous spoonful of plain yoghurt or labneh, then finish with fresh parsley, fennel seeds, pomegranate seeds and a squeeze of lemon juice.
Serve straight away while the meatballs are warm.
Watch Evelyn make it HERE.
RECIPE NOTES
Keep the meatballs even: Rolling the meatballs to a similar size helps them cook at the same rate. Around 2 tablespoons of mixture per meatball works well.
Don’t skip the flour: A light dusting helps the meatballs brown and gives them a better texture. You do not need much, just enough to lightly coat.
Use yoghurt or labneh: Plain yoghurt keeps things light and creamy, while labneh adds a thicker, tangier finish. Both work beautifully with the warm spices.
Add lemon at the end: A squeeze of fresh lemon helps lift the whole dish and balances the richness of the meatballs.
Serving a crowd: Serve the couscous salad on a large platter, pile the meatballs over the top and scatter with herbs and pomegranate seeds. It looks generous, colourful and ready to share.
For another easy Ev’s Foodie Diaries dinner, try her Smashed Beef Tacos with Corn & Coriander Slaw and Guacamole.
Why We Love This Recipe
This is the kind of dinner that feels like a proper meal, but does not take over your whole evening.
The Moroccan chicken meatballs are warm, fragrant and full of flavour, while our Sweet Potato & Cauliflower Moroccan Couscous Salad brings the hearty base, fresh vegetables, chickpeas, couscous and saffron-infused dressing. That means one of the biggest parts of the meal is already done for you.
No roasting sweet potato. No cooking couscous. No building a salad from scratch.
Just make the meatballs, warm them through, add your toppings and dinner is on the table.
Easy Moroccan-Inspired Dinner, Without All the Prep
The best part about this recipe is how easy it is to make it feel complete.
You have the spiced meatballs, the couscous salad, the creamy yoghurt, the fresh herbs and the pop of pomegranate. It is filling enough for dinner, but still fresh enough for warmer nights, lunches or relaxed weekend entertaining.
If you are short on time, you could even make the meatballs ahead and keep them ready to reheat. Then all you need to do is spoon out the salad, add the toppings and serve.
Fresh, colourful, flavour-packed and very little fuss.
Because honestly, we’ll do the salad. You bring the meatballs.
Browse our full range of ready-made salads to find your favourite.