Meatball Tagine with Couscous brings tender, warmly spiced meatballs together with green olives, sweet dried apricots, figs and a rich tomato sauce. Served over fluffy couscous with fresh herbs and warm pita, it’s a cozy, colorful dinner with savory, sweet, and briny flavors in every bite.
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Meatball Tagine with Couscous is a cozy, warmly spiced dinner full of savory meatballs, briny green olives, tender vegetables, and a touch of sweetness from dried fruit. Served with couscous and warm pita for scooping up the sauce, it’s the kind of meal that makes everyone want to linger around the table.
My sister gave me this tagine, and I’ve really enjoyed learning to cook with it and creating recipes to share from my kitchen. There’s something special about bringing it to the table filled with a slow-simmered meal. This meatball tagine is one of my favorite creations so far—and a lovely reminder of the thoughtful gift that inspired it.
Why You’ll Love Meatball Tagine with Cosucous
Big, layered flavor: Garam masala, cumin, smoked paprika, and garlic give the meatballs and sauce a deep, fragrant warmth.
A little sweet, a little savory: Dried apricots, figs and harissa paste balance the tomatoes and olives.
Comforting but colorful: It feels hearty and cozy, with bright green olives and fresh herbs in every serving.
Easy to serve: The meatballs simmer in one pan while the couscous cooks separately.
What You’ll Need for Meatball Tagine with Couscous
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- Ground beef – I like to use lean or extra lean ground beef, but you can substitute ground lamb or ground chicken.
- Panko breadcrumbs – Plain Panko breadcrumbs or make your own using leftover bread.
- Egg – One egg to hold the meatballs together.
- Garlic – A few fresh garlic cloves.
- Green Olives – Castelvetrano olives or your favorite green olive.
- Dried Fruit – A mixture of dried apricots and figs or dates.
- Harissa Paste – I like a spicy Harissa Paste, which is a Moroccan chili paste.
- Shallot – I like the taste of shallot, but you can also use onion,
- Garam Masala – A warm blend of spices called Garam Masala.
- Cumin – Just a pinch of cumin brings that earthy favor.
- Smoked Paprika – I love the smoky flavor of smoked paprika.
- Vinegar – A splash of red wine vinegar.
- Couscous – Your favorite brand of couscous.
Make It Your Way
Substitute ground lamb instead of beef.
Make it spicy – add a pinch of red pepper flakes.
No couscous? Serve with rice or flatbread.
Meatball Tagine with Couscous
Ingredients
Equipment
Method
- Combine all ingredients together and form into about 12 meatballs.
- Place tagine over medium high heat on stovetop. When warm, add olive oil.
- Sear meatballs, turning to brown on each side. When browned and cooled through, remove to a plate, leaving any remaining oil in tagine.
- Saute shallots and garlic until softened. Add harissa paste and stir to combine. Stir in Castelvetrano olives and dried apricots and figs. Add water, give another stir, then add meatballs back to tagine. Cover and cook for about 10 minutes or until sauce has thickened. Finish with a splash of red wine vinegar.
- Serve over couscous with warm flatbread
- Bring 1 cup of water to a boil, add 1 cup of couscous, cover and remove from heat. Let sit for 5-10 minutes. Fluff with fork and serve.
SALTY OWL TIP
Give the meatballs enough room in tagine to brown. Work in batches, if needed. Those brown bits add flavor to the sauce.
More Seriously Good Recipes
If the warm spices and bright Mediterranean flavors in this Meatball Tagine are calling your name, try our Mediterranean Rice with Castelvetrano olives, dried apricots, pine nuts, fresh basil, Parmesan, and brown rice. For another cozy, spice-forward dinner, Indian Spiced Sea Scallops pair garam masala-infused butternut squash purée with roasted cauliflower and couscous topped with pecans and raisins. Or make Moroccan Roasted Cauliflower over creamy white bean purée, finished with chili herb gremolata and charred lemon.
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