Harissa Lamb Meatballs with Jewel Couscous
Spice up your Week 20 with this vibrant and exciting Middle Eastern-inspired dish! Juicy lamb meatballs are infused with fiery harissa and balanced perfectly with sweet pomegranate couscous and cooling mint yogurt. It is a flavor explosion that guarantees to break your standard weekday dinner routine.
Ingredients
- Ground lamb500 g
- Harissa paste2 tbsp
- Garlic cloves3 pcs
- Couscous250 g
- Vegetable broth300 ml
- Pomegranate seeds100 g
- Fresh mint1 bunch
- Greek yogurt200 ml
- Lemon1 pcs
- Olive oil2 tbsp
Instructions
In a large bowl, mix the ground lamb, harissa paste, minced garlic, and a generous pinch of salt. Roll the mixture evenly into 16 bite-sized meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and fry for 10-12 minutes, turning occasionally, until they are golden brown on the outside and fully cooked through.
While the meatballs are frying, place the couscous in a heatproof bowl and pour the hot vegetable broth over it. Cover the bowl tightly and let it sit undisturbed for 5 minutes.
Finely chop the fresh mint leaves. In a small bowl, combine the Greek yogurt, chopped mint, and the juice of half a lemon. Season with salt to taste and stir well.
Uncover the couscous and fluff it gently with a fork, then stir in the fresh pomegranate seeds. Serve the spicy harissa meatballs over the jewel couscous and drizzle the cooling mint yogurt on top.