The beautiful color of the saffron tomato sauce first caught my eye in this recipe from the New York Times. It is so aromatic and a richly satisfying companion to the North African spice combination that seasons the delicate Meatballs. For my Meatballs, I selected grass-fed ground sirloin and veal which rendered a tender meatball that did not compete too heavily with the delicious flavor. I loved adding the golden raisins to the Couscous that added perfect sweetness.

Click here for the link to the recipe from the NewYork Times.