Moroccan Ras El Hanout Couscous and Meatballs

Beyond Meat

Moroccan Ras El Hanout Couscous and Meatballs

Recipe by Beyond Meat.

PREP: 15 minutes
COOK: 25 minutes



250 G Regular Couscous
250 G Giant Couscous
3 TBSP Ras El Hanout Spice Mix
200 G Pomgranate Seeds
Olive Oil
Pinch of Salt
Handful Fresh Mint, chopped
Handful Fresh Parsley, chopped
Handful Fresh Dill


1 Pack Beyond Meatballs
1 Red Pepper, chopped
1 Courgette, chopped
1 Aubergine, chopped
1 TBSP Olive Oil


1 Jar Roasted Peppers
200 G Plain Vegan Yoghurt
1 TBSP Tahini
1 TSP Salt
1 TSP Peepper
2 TBSP Olive Oil


1. In a large mixing bowl add the normal couscous together with 1 tbsp olive oil a pinch of salt 2 tbsp of ras el hanout spice mix and toss well. Now add boiling water just enough to cover the couscous, quickly cover the bowl with plastic wrap or a plate. After 8 minutes uncover and separate the couscous with a fork.

2. In a sauce pan add the giant couscous, toast it on low heat for a couple of minutes. Cover with water add one tbsp of ras el hanout spices a tsp salt and bring to boil. Once is boiling lower the flame and cook for about 10 minutes or until the couscous is tender, drain and combine with the normal couscous. Add the chopped herbs to the cous cous, toss well. Set aside.

3. In a skillet pan add 2 tbsp olive oil, when warm add the chopped vegetables and cook for 10-15 minutes. Finally add the meatballs and carry on cooking for 10-15 minutes until the meatballs are fully cooked.

4. To make the salsa add the drained pepper to a food processor together with the yogurt, tahini, salt, pepper and olive oil, blitz.

5. In a large serving dish spread the sauce evenly, add the couscous mix and finish with the meatballs and vegetables on top, scatter more fresh herbs and the pomegranate seeds. Enjoy!

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