Harissa-Glazed Meatballs with Jeweled Couscous
Step out of your culinary comfort zone this week with these vibrant, flavor-packed Harissa-Glazed Meatballs. Paired with a fluffy, jewel-studded couscous full of dried apricots and toasted pistachios, this dish brings an exciting and exotic twist to your regular dinner routine. It is the perfect balance of sweet, savory, and a touch of heat!
Ingredienser
- Ground beef or lamb500 g
- Harissa paste3 tbsp
- Garlic cloves, minced3 pcs
- Panko breadcrumbs0.5 cup
- Egg1 pc
- Honey2 tbsp
- Couscous1.5 cups
- Chicken broth1.5 cups
- Dried apricots, chopped0.5 cup
- Pistachios, roughly chopped0.25 cup
- Fresh parsley, chopped0.25 cup
- Olive oil2 tbsp
Sådan gør du
In a large bowl, combine the ground meat, 1 tablespoon of harissa paste, minced garlic, breadcrumbs, egg, and half of the chopped parsley. Mix well and form the mixture into bite-sized meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides and thoroughly cooked through, which should take about 10-12 minutes.
Reduce the heat to low. Whisk the remaining 2 tablespoons of harissa paste and honey together in a small bowl, then pour it over the meatballs. Toss gently until the meatballs are beautifully glazed and sticky.
While the meatballs are cooking, bring the chicken broth to a boil in a small saucepan. Pour the boiling broth over the couscous in a heatproof bowl, cover tightly with a lid or plastic wrap, and let it sit for 5 minutes. Fluff with a fork.
Stir the chopped apricots, pistachios, and remaining parsley into the fluffed couscous. Serve the sweet and spicy harissa-glazed meatballs over a bed of the jeweled couscous and enjoy your exciting week 19 dinner!