Moroccan Lamb Koftas with Sweet Potato 'Couscous'

27. lis 2025.

Moroccan Lamb Koftas with Sweet Potato 'Couscous'

Flavorful, spiced lamb koftas served over a bed of finely diced, vibrant vegetables, offering a grain-free and nutritious paleo meal that is both satisfying and creative.

If you're craving something bold, aromatic, and deeply satisfying, these Moroccan Lamb Koftas will transport your taste buds straight to the markets of Marrakech. Infused with cumin, coriander, and smoked paprika, each bite bursts with flavor and warmth.

This recipe pairs the savory koftas with a clever grain-free twist — a colorful sweet potato 'couscous' made from finely diced vegetables. It's light, nourishing, and beautifully complements the spiced lamb.

Perfect for a weeknight dinner or a weekend feast, this paleo-friendly dish proves that healthy eating can be both exciting and indulgent.

Moroccan Lamb Koftas with Sweet Potato 'Couscous'

Ingredients

300g ground lamb
250g sweet potato
200g zucchini
1 small red onion
2 cloves garlic
15g fresh parsley, chopped
10g fresh mint, chopped
5g ground cumin
5g ground coriander
2g smoked paprika
30ml olive oil
1 lemon, for juice
Salt and black pepper to taste

Instructions

In a bowl, combine the ground lamb, half of the finely chopped red onion, one minced garlic clove, half of the parsley and mint, and all the spices (cumin, coriander, paprika). Season with salt and pepper, mix well, and form into 8-10 small oval koftas.
Prepare the 'couscous' by peeling and finely dicing the sweet potato into tiny, couscous-sized cubes. Finely dice the zucchini and the remaining red onion.
Heat 15ml of olive oil in a large skillet over medium heat. Add the diced onion and the second minced garlic clove, sautéing for 2 minutes until fragrant. Add the diced sweet potato and cook for 6-8 minutes, stirring occasionally, until it begins to soften.
Add the diced zucchini to the skillet with the sweet potato and cook for another 4-5 minutes until all vegetables are tender-crisp. Remove from heat.
While the vegetables cook, heat the remaining 15ml of olive oil in a separate pan over medium-high heat. Carefully place the lamb koftas in the pan and cook for 7-9 minutes, turning every 2 minutes, until browned on all sides and cooked through.
Stir the remaining fresh parsley, mint, and the juice of half a lemon into the vegetable 'couscous'. Season to taste with salt and pepper. Serve the hot koftas immediately over the bed of vegetable 'couscous' with a final squeeze of lemon juice.

Tips & Substitutions

Make it milder: Skip the smoked paprika and use a pinch of cinnamon for a sweeter, more subtle flavor.
Vegetarian twist: Swap the lamb for mashed chickpeas or lentils and add extra herbs for depth.
Meal prep-friendly: The sweet potato 'couscous' keeps well for up to 3 days — just reheat and top with freshly cooked koftas.