Moroccan Meatball Couscous Soup

Directions

1. 1
   For the meatballs. Position a rack near the center of the oven and preheat the oven to 375F. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt and pepper.
2. 2
   Mix with the spoon.
3. 3
   Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet.
4. 4
   Bake the meatballs for about 10-12 minutes or until baked through.While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. Youll know its done when you can smell the toastiness.
5. 5
   Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.In a large pot or dutch oven, heat the 3 tablespoons of oil oil over medium-high heat.
6. 6
   Add the shallots and garlic and allow to saute for about 1 minute.
7. 7
   Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes.
8. 8
   Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.