Moroccan Vegan Meatballs with Couscous

Exploring Moroccan Cuisine

Moroccan cuisine is a rich tapestry of flavors, colors, and aromas that reflect the country s diverse cultural heritage. Known for its use of spices like cumin, coriander, and cinnamon, Moroccan dishes often evoke a sense of warmth and comfort. The combination of savory and sweet elements, as seen in the use of dried fruits and nuts, creates an unparalleled culinary experience. Moreover, the traditional cooking methods, such as tagines and couscous, emphasize slow-cooked meals that allow flavors to meld beautifully. These elements come together in our Moroccan Vegan Meatballs with Couscous, offering a delightful plant-based option that doesn t compromise on taste.

The Benefits of a Vegan Diet

Transitioning to a vegan diet can yield numerous health benefits, including improved heart health, weight management, and enhanced digestion. By incorporating plant-based meals like our Moroccan Vegan Meatballs, individuals can reduce their intake of saturated fats and cholesterol while increasing their consumption of essential vitamins and minerals. The abundance of fiber found in vegetables, legumes, and whole grains promotes gut health and aids in maintaining a healthy weight. Additionally, adopting a vegan lifestyle can contribute positively to environmental sustainability and animal welfare, making it a conscientious choice for many.

Perfect Pairings for Your Meal

When serving Moroccan Vegan Meatballs with Couscous, consider complementing the dish with various sides that enhance the overall dining experience. Fresh salads, such as a simple cucumber and tomato salad with a lemon vinaigrette, provide a refreshing contrast to the rich flavors of the meatballs. Additionally, consider offering a side of roasted vegetables tossed in Moroccan spices, as they bring a delightful crunch and additional nutrition to the plate. For those looking to elevate their meal further, a glass of chilled mint tea can cleanse the palate and add a touch of traditional Moroccan flair.

Storage and Meal Prep Tips

This Moroccan Vegan Meatballs recipe is not only delicious but also perfect for meal prepping. To store leftovers, allow the meatballs and sauce to cool completely before transferring them to an airtight container. They can be refrigerated for up to three days or frozen for up to three months. When reheating, simply warm the meatballs and sauce on the stovetop or in the microwave until heated through. Prepare a batch of couscous as needed, ensuring that each serving remains fluffy and fresh. This makes for a quick and satisfying meal option throughout the week, allowing you to enjoy the vibrant flavors of Moroccan cuisine any day.

Tender, flavorful vegan meatballs in a Moroccan-spiced sauce with kalamata olives, served over a bed of fluffy couscous with dates. A delightful dish for any meal!

Ingredients

• 1 tablespoon olive oil
• ½ small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• ½ cup pitted and chopped kalamata olives
• ½ cup white wine
• ¼ cup veggie stock or broth
• 14 oz can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• ½ teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper, to taste
• 1 tablespoon ground flaxseed meal
• 3 tablespoons water
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• 2 cups ground seitan
• ⅓ cup finely ground rolled oats or fine bread crumbs
• 1 tablespoon chopped fresh parsley, for garnish
• 1 cup water
• 1 cup veggie stock or broth
• ¼ cup finely chopped dried dates
• 1 cup quick-cooking couscous, preferably whole wheat

Instructions

1. Preheat the oven to 350ºF (175ºC).
2. Mix 1 tablespoon flaxseed meal with 3 tablespoons water and let it sit for about 10 minutes until it becomes gelatinous.
3. In a medium bowl, combine the flaxseed mixture and tomato paste. Stir in cilantro, ginger, cumin, and cinnamon until smooth.
4. Add the ground seitan and oats, seasoning with salt and pepper to taste. Mix gently to avoid overmixing.
5. Shape the mixture into about 32 meatballs, each approximately 1-inch in diameter, and place them on a foil-lined baking sheet.
6. Bake the meatballs for 15-20 minutes until slightly browned.
7. For the sauce, heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for about 3 minutes until soft.
8. Add lemon zest and olives, cooking for an additional minute.
9. Pour in the white wine, allowing it to reduce for 1-2 minutes.
10. Stir in the stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes.
11. Once the meatballs are cooked, gently add them to the sauce and let them simmer for 10 minutes.
12. For the couscous, bring water, stock, and oil to a boil in a small saucepan. Add chopped dates and couscous, cover, and remove from heat. Let sit for 5 minutes.
13. Fluff the couscous with a fork and season with salt and pepper to taste.
14. Serve the couscous in bowls, topped with meatballs and sauce, and garnish with fresh parsley.

Nutritional Information

Approximate values per serving: Calories: 796, Protein: 19g, Fat: 23g, Saturated Fat: 3g, Sodium: 1482mg, Potassium: 1177mg, Total Carbs: 123g, Fiber: 14g, Sugar: 27g, Net Carbs: 109g, Vitamin A: 3154 IU, Vitamin C: 72mg, Calcium: 164mg, Iron: 5mg.

Nutrition Disclaimer: The number of servings may vary based on portion sizes. Nutritional values reflect estimates using the listed ingredients.

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