Moroccan Meatballs with Citrus-Glazed Carrots & Couscous - Clean Eating Magazine

Moroccan Meatballs with Citrus-Glazed Carrots & Couscous

A marriage of savory and sweet is the hallmark of Moroccan cuisine, and we’ve brought the two taste sensations together with our bite-size meatballs, which boast a perfect blend of warm cumin and cinnamon and crisp mint and coriander. Tangy citrus-glazed carrots provide a sweet and simple side with this Clean Eating recipe.
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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1¼ cups whole-wheat couscous
  • 1/2 tsp extra-virgin olive oil
  • 3 large carrots, peeled and cut into ½-inch-wide and 2-inch-long matchsticks
  • 1 orange, zested and juiced
  • 1 lb extra-lean ground sirloin
  • 1 egg white
  • 3 cloves garlic, minced
  • 1 oz almonds, finely ground (TIP: Whirl in a 
clean coffee or spice grinder)
  • 1 tbsp ground coriander
  • 1 tsp dried mint
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • Fresh ground black pepper, to taste

Preparation

  1. In a medium saucepan, bring 1½ cups water to a boil. Add couscous, cover and remove from heat.
  2. In a medium nonstick skillet, heat oil on medium. Add carrots and sauté, stirring occasionally, for 5 minutes. Stir in orange juice and 1 tsp zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered.
  3. In a large bowl, combine sirloin, egg white, garlic, almonds, coriander, mint, cumin, cinnamon, salt and pepper. With your hands, mix well to combine and shape into 48 1-inch balls.
  4. Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for 7 to 8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over a large bowl to remove excess fat.
  5. Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.

Nutrition Information

  • Serving Size: 12 meatballs, 1/4 carrots and 1/4 of couscous
  • Calories: 425
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 60 mg
  • Fat Content: 10 g
  • Fiber Content: 10 g
  • Protein Content: 33 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 359 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 1.5 g