Zesty Harissa Lamb & Apricot Couscous
This week's recommendation brings a vibrant explosion of North African flavors to your table, combining spicy harissa-infused lamb with the subtle sweetness of dried apricots. It is an adventurous yet approachable dinner that perfectly captures the essence of a warm Week 24 evening.
Ingredients
- Ground lamb500 g
- Harissa paste2 tbsp
- Couscous250 g
- Dried apricots, chopped60 g
- Chicken or vegetable stock300 ml
- Greek yogurt200 g
- Fresh mint leaves1 handful
- Cucumber, grated0.5 stk
- Red onion, thinly sliced0.5 stk
- Olive oil1 tbsp
Instructions
In a bowl, combine the ground lamb with the harissa paste and a pinch of salt. Shape the mixture into approximately 16 small, even-sized meatballs.
Heat olive oil in a large skillet over medium heat. Fry the meatballs for 8-10 minutes, turning regularly until browned on all sides and cooked through.
Place the couscous and chopped apricots in a heatproof bowl. Pour the boiling stock over them, cover with a lid or plate, and let it sit for 5 minutes before fluffing with a fork.
Squeeze the excess water out of the grated cucumber. Mix it into the Greek yogurt along with half of the chopped mint and a squeeze of lemon if available.
Divide the apricot couscous among four plates. Top with the harissa meatballs, sliced red onions, the remaining fresh mint, and a generous dollop of the minted yogurt.
Save recipe in Veloop
