Moroccan ?Meatballs? and Couscous


This adaptation of a traditional Moroccan dish couples the sweet flavors of pomegranate juice and apricots with assertive spicing. Quick-cooking rice can stand in for the couscous.

  • 6Servings


  • 1 10-oz. pkg. instant couscous
  • 2 Tbs. olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 2 9-oz. pkg. soy "meatballs"
  • 1 14.5-oz. can stewed tomatoes, undrained
  • 1 cup halved dried apricots
  • 1/2 cup pomegranate juice
  • 3 Tbs. tomato paste
  • 2 tsp. ground cinnamon
  • 1/2 to 1 tsp. cayenne pepper, or to taste


Cook couscous according to package directions.

Meanwhile, heat oil in large saucepan over medium heat, and sauté onion 4 to 5 minutes, or until golden and fragrant. Add garlic and “meatballs,” and cook 4 to 5 minutes more, or until “meatballs” turn golden.

Stir in tomatoes, apricots, pomegranate juice, tomato paste, cinnamon and cayenne pepper. Season to taste with salt and pepper. Cook mixture 5 minutes more, stirring occasionally, until heated through.

Transfer couscous to large serving bowl, spoon “meatball” mixture on top of it, and serve.

Nutrition Information

  • Calories: 484
  • Carbohydrate Content: 74 g
  • Fat Content: 8.5 g
  • Fiber Content: 11 g
  • Protein Content: 31 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 763 mg
  • Sugar Content: 16 g