Vegan Moroccan Meatball Soup with Israeli Couscous & Waterfront Film Festival!

All Photos © Christine Elise McCarthy 2014

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I have been shirking my blogging duties lately because last weekend was year 16 of the AWESOME Waterfront Film Festival (Waterfront on Facebook) – a festival I have programmed for every year. This year was our second season in South Haven, Michigan – having been in Saugatuck for 14 years before that. We screened a ton of amazing films & the weather was gorgeous & I got to meet a lot of new folks & reunite with some old friends. Internationally acclaimed artist Ron English did our poster again this year

and he even came early & painted this mural – IN A DAY. That is my stepdad, Alvan Long, in the black get-up.

Besides beaches & murals & movies – there were lots of parties & lotsa this kinda thing:

As you might imagine, it takes a few days to recover from such debauchery – but recovered I am! Sorta. Still too lazy to get nuts in the kitchen but I made this soup today & it came together in about 20-30 minutes & tastes amazing! EASY & healthy & vegan. I used these products from Trader Joe’s:

but you could use any vegan (or not) meatball or another grain – like barley or something. So easy & flavorful – I hope you try it!

Vegan Moroccan Meatball Soup with Israeli Couscous

serves 4

INGREDIENTS

1 1/4 cup uncooked Israeli couscous

1/2 lb vegan meatballs

1-2 TBS olive oil

1 medium onion – minced

6 garlic cloves – minced

4 cups vegetable stock

2 TBS mint – chopped (plus more as garnish)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp curry powder

1/2 tsp dry oregano

1/2 tsp dry mustard

1/2 tsp dry thyme

1/2 tsp chili powder

S&P to taste

DIRECTIONS

NOTE – I tried the leftovers of this soup the next day & by day two – the spices seemed heavy-handed. So – if you are going to eat this immediately – spice it up. If you expect leftovers or intend to let it simmer long time – maybe reduce the spices by half and season it more (if it needs it) before serving.

Despite the photos above – keep your vegan meatballs OUT until the end to prevent them from falling apart.

Cook your couscous according to the package & set aside. This should take 15 minutes.

Meanwhile – heat olive oil in a large stock pot over medium heat & saute the onion (not the garlic) with the dry spices until the onion softens – a few minutes. Add the garlic for one minute & then add the stock. Bring to a boil, reduce to a simmer & add the couscous & meatballs. Season with S&P – add some mint – and you are pretty much good to go. The longer it gets to simmer – the better the flavors meld but be careful not to break up your meatballs. If it gets too thick – add water.

Serve with more chopped mint & slurp it up!