Couscous with Kefta Meatballs (Moroccan Spiced Meatballs with Couscous)

Place the couscous in a large bowl and pour over 1 ½ cups of boiling water and a pinch of salt. Cover with plastic wrap or a clean towel and let it steam for 10 minutes. Fluff with a fork, then set aside in a warm place. Ideally, you'll have a couscoussier or steamer, but this simple absorption method works well at home.

In a bowl, combine the ground lamb, half of the chopped onion, cilantro, parsley, 1 teaspoon of the cumin, 1 teaspoon of the paprika, the cinnamon if using, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly to combine. Shape the mixture into small, tidy balls, about 2 centimeters in diameter. Wet your hands slightly to prevent sticking.

Heat the olive oil in a deep skillet or heavy pot over medium-high heat. Add the meatballs in a single layer and brown them on all sides, aiming for a nice crust but keeping them loose. Remove the meatballs from the pan and set aside. There's no need to cook them through yet—they'll finish in the sauce.

In the same skillet, add the remaining chopped onion and garlic. Sauté over medium heat for about 3 minutes, scraping up any brown bits from the bottom of the pan. The onion should soften without coloring. The fonda alone adds a wealth of flavor to the sauce.

Stir in the tomato paste and remaining cumin and paprika toasting them for a minute to deepen their aroma. Then pour in the passata and stock. Add the remaining salt and pepper. Bring the sauce to a gentle simmer—it should bubble slowly, creating that familiar, enveloping scent of a Moroccan kitchen.

Tuck the reserved meatballs into the simmering sauce. Let everything cook on low heat, uncovered, for about 20 minutes. Midway through, gently turn the meatballs so they are evenly clothed in the rich red sauce. Note how the meatballs firm up and absorb the surrounding spices. Using the back of a spoon will spare the delicate surface of the meat.

When the sauce has thickened and oil glistens on its surface—a subtle sign of a finished moroccan stew—taste and adjust seasoning. Spoon the couscous into a wide serving dish.” Actually, keep it simple: “Serve with a generous spoonful of the sauce and meatballs over each mound of couscous. Garnish with additional fresh cilantro.