This dish is simple to prepare and melds a wonderful world of spice on your tongue. Raisins burst with sweetness and the savory turkey meatballs seasoned with curry and paprika are surprisingly packed with flavor. Break open the egg yolks to finish and the myriad of colors will make your dinner a work of art.
2 tablespoons olive oil, divided
1/4 cup raisins
1/2 teaspoon cinnamon
salt and freshly ground pepper
1 package (1 cup) couscous
1 package ground turkey meat (1.3 lbs)
5 cloves garlic, pressed
2 teaspoons curry powder
1/2 teaspoon mustard powder
1/2 teaspoon hot smoked paprika
1/2 cup freshly minced parsley, divided
1 lime, juiced
In a large cast iron pot, add 2 cups water, 1 tablespoon olive oil, raisins, cinnamon, and salt and pepper and bring to a boil. Stir in a package of couscous (about 1 cup). Cover and allow to set for 5 minutes.
Meanwhile, bring a medium sized pot filled 3/4 full with water to a boil. Then, in a large bowl, mix turkey meat with garlic, curry, mustard powder, hot smoked paprika, 3 tablespoons fresh minced parsley, and season with salt and pepper. Mix the turkey meat and form into small, tightly packed meatballs. Boil meatballs for about 1-2 minutes and remove with a slotted spoon. (reserve 1/2 cup cooking liquid)
Next, toss the couscous with a fork and season with remaining parsley, remaining cooking liquid from meatballs, and olive oil. Arrange meatballs in a circular fashion in the couscous and top with 6 eggs. Place the pot under the broiler and cook until egg whites are cooked but yolks are still runny.
Sprinkle mixture with additional parsley and hot smoked paprika and serve warm. Enjoy-Moroccan spiced meatball tagine-kefta!