Step 1

For the meatballs:

Step 2

In a large bowl, combine the meat, eggs, onion, breadcrumbs, za'atar and salt, stirring or mixing by hand. Add the cheese, stirring until evenly mixed.

Step 3

Set the oven to the high broiler setting.

Step 4

Form the seasoned meat into small balls, about 1/2 inch in diameter.

Step 5

Arrange the meatballs in a single layer on a sheet pan and drizzle olive oil on top.

Step 6

Broil until browned, about 5 minutes.

Step 7

For the North African spice blend:

Step 8

Grind the spices and salt with a mortar and pestle, or in an electric spice grinder, until powdery. Store any extra spice blend in a small jar in a cool, dark place.

Step 9

For the sauce:

Step 10

Preheat the oven to 400 F.

Step 11

Place the couscous on a sheet pan and toast until golden, about 7 minutes.

Step 12

Pour the oil into a large skillet set over medium heat. Stir in the garlic and ginger, cooking until aromatic, about 2 minutes. Add the tomatoes and their juices, spice blend and sugar, stirring until evenly mixed. Add the water and bring the mixture to a rapid boil.

Step 13

Stir in the couscous and cover, cooking until tender, 10 minutes.

Step 14

Transfer the meatballs to the sauce and warm for 5 minutes. Sprinkle grated cheese on top.

Step 15

From the book ZAHAV HOME by Michael Solomonov and Steven Cook. Copyright © 2024 by Michael Solomonov and Steven Cook. Reprinted by permission of HarperCollins Publishers.

Step 16

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