Harissa Lamb Meatballs with Pomegranate Couscous
Step out of your culinary comfort zone this Week 16 with an explosion of vibrant flavors. These warmly spiced harissa lamb meatballs served over a refreshing, jewel-toned pomegranate couscous make for a truly exciting and memorable dinner. It perfectly captures the essence of a unique, restaurant-quality meal right in your own kitchen.
Ingredienser
- Ground lamb500 g
- Harissa paste2 tbsp
- Garlic cloves, minced3 pcs
- Ground cumin1 tsp
- Olive oil2 tbsp
- Dry couscous200 g
- Vegetable broth250 ml
- Pomegranate seeds100 g
- Fresh mint, chopped1 handful
- Feta cheese, crumbled50 g
Slik gjør du
In a large mixing bowl, combine the ground lamb, harissa paste, minced garlic, ground cumin, and a generous pinch of salt and pepper. Mix using your hands until just combined.
Roll the seasoned lamb mixture into small, bite-sized meatballs. You should get roughly 16 to 20 meatballs depending on the size you prefer.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and pan-fry them for about 10-12 minutes, turning occasionally, until they are deeply browned on all sides and cooked through.
While the meatballs are frying, bring the vegetable broth to a boil. Place the dry couscous in a heatproof bowl, pour the boiling broth over it, cover tightly with a lid or plastic wrap, and let it sit for 5 minutes. Fluff it gently with a fork once done.
Stir the fresh pomegranate seeds and chopped mint into the fluffed couscous. Divide the couscous among four plates, top with the warm harissa meatballs, and finish with a sprinkle of crumbled feta cheese.