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My meatball and pearl couscous stew is like a warm hug for chilly days. Spiced meatballs, chewy couscous, and strong broth make it a go-to family favorite when it’s cold outside.
Tasty Couscous Twist
Pearl couscous gives this one-pot meal its awesome vibe. It’s chunkier than regular couscous, so it stays springy and grabs all that tasty broth flavor.
Into the Pot Goes
- Foundation: Carrots, tomato paste, olive oil, onions, and leeks.
- Add-ins: 1 liter broth, 200 g pearl couscous, bay leaf.
- Taste boosters: Fresh herbs, salt, pepper.
The Meatballs
- Meat base: Parsley, 1 egg, 300 g ground beef, breadcrumbs.
- Spice combo: Salt, coriander, chili, ras-el-hanout, paprika, pepper.
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How You Cook It
- Meatballs
- Season the ground beef with herbs, crumbs, and egg, shape into balls.
- Base
- Soften veggies, toss in tomato paste, then pour in the broth.
- Simmer
- Add couscous, drop in the meatballs, and cook gently.
- Finish
- Taste, serve hot, and dig in.
Try a Twist
Use water and bump up the spices for a new kick if you're out of broth. Add peas, celery, or pumpkin for extra pop. Lentil meatballs work if you want to keep it vegan.
Make Ahead
This stew stays good in the fridge for three days or goes in the freezer. When reheating, splash in a bit of extra broth so it’s just as delicious as before.
Great Sides
Grab some garlicky bread or crunchy baguette to soak up the stew. Throw in a green salad to round out the meal.
Other Grains to Use
Bulgur, orzo, or quinoa swap in for pearl couscous just fine. Check the pack for cook times and you’re set.
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Make It Bolder
Try smoked paprika, a bit of cinnamon, or turmeric for deeper flavors. A squeeze of lemon at the end wakes it all up.
Cool Meatball Add-ins
Pop some olive or feta inside the meatballs for a fun surprise. Every bite gets interesting.
Fall Comfort
That strong broth, chunky veggies, and juicy meatballs are awesome for warming up when it’s cold outside.
Treat Your Crowd
Easy to prep ahead and feed a ton. Top with chopped herbs and bread to make it feel special.
Repurpose Leftovers
Mix in fresh spinach the next day for a new vibe. It also makes a great soup base for other meals.
Kids Go for It
Keep the spice light and make tiny meatballs—the kids eat it up. A spoonful of crème fraîche on top is super tasty.
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Cook Smart
Use up your seasonal veggies and clear out the fridge. It’s delicious and smart—nothing goes to waste here.
Frequently Asked Questions
- → What other veggies can I throw in?
This dish is pretty flexible. Try tossing in peas, celery, or a bit of pumpkin. The base stays the same.
- → Can I prep this ahead of time?
Sure thing, it will last 2-3 days in the fridge. You could freeze it, too—then it’s good for up to 3 months.
- → What works instead of pearl couscous?
Bulgur or quinoa taste great, too. Just tweak the cooking time so they turn out right.
- → What’s Ras-el-Hanout in simple terms?
It’s a North-African spice blend with loads of flavors. That’s what makes the meatballs stand out.
- → How come meatballs go in later?
They stay moist and don’t fall apart that way. They finish cooking gently in the broth.