Harissa Lamb Meatballs with Jewel Couscous
Looking to elevate your weeknight dinner in Week 19? These tender lamb meatballs are packed with fiery harissa and aromatic spices, perfectly balanced by a sweet and crunchy pomegranate pistachio couscous. It is a vibrant, exciting feast that brings a touch of Middle Eastern magic right to your table, standing out from your everyday dinner routine.
Ingredienser
- Ground lamb500 g
- Harissa paste2 tbsp
- Garlic cloves3 stk
- Ground cumin1 tsp
- Couscous200 g
- Vegetable broth250 ml
- Pomegranate seeds100 g
- Shelled pistachios50 g
- Fresh mint1 bunt
- Olive oil2 tbsp
- Greek yogurt150 g
Sådan gør du
In a large bowl, combine the ground lamb, harissa paste, minced garlic, ground cumin, and a generous pinch of salt. Mix thoroughly using your hands until the spices are evenly distributed.
Roll the seasoned lamb mixture into evenly sized meatballs, about the size of a golf ball. You should get approximately 16 meatballs in total.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for about 8 to 10 minutes, turning occasionally, until they are beautifully browned on all sides and cooked completely through.
While the meat is cooking, bring the vegetable broth to a rolling boil. Pour the hot broth over the dry couscous in a heatproof bowl, cover tightly with a plate or lid, and let it sit undisturbed for 5 minutes. Fluff gently with a fork.
Roughly chop the pistachios and fresh mint. Fold the pistachios, mint, and pomegranate seeds into the fluffed couscous to create a vibrant, jewel-like side dish.
Divide the jewel couscous among four warm plates and top with the hot harissa lamb meatballs. Serve immediately with a cooling dollop of Greek yogurt on the side.