PREHEAT oven to 220°C and position oven rack in centre of oven. Lightly grease a large casserole dish and place in oven to preheat. Bring a full kettle to the boil.
Place all Moroccan meatball ingredients into a large bowl and mix well using clean hands. Roll into golf ball-sized balls. Carefully place into pre-heated baking dish, in a single layer and bake for 13–15 minutes, until cooked through. Turn oven to high grill (leaving placement of oven rack halfway up oven) and grill meatballs for 2–3 minutes, until golden.
While meatballs cook, prepare the rest of the meal. In a large, heat-proof bowl, combine boiling water, couscous and salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork.
Cook broccoli in pot of boiling water for 3–4 minutes, until bright green and tender. Drain, place under cold, running water to cool and drain again. Stir all veggies through cooked couscous, along with vinegar and a little olive oil. Season to taste with salt and pepper.
In a small bowl, mix sour cream with second measure of Moroccan spice mix.
TO SERVE divide couscous salad between plates and top with a few Moroccan meatballs. Spoon over sour cream.
To make Moroccan spice mix combine 1 teaspoon each of ground coriander, ground cumin and smoked paprika, ½ teaspoon garlic powder and ¼ teaspoon ground turmeric