Harissa-Spiced Lamb Meatballs with Pomegranate Couscous
Spice up Week 20 with these vibrant Harissa-spiced lamb meatballs served over fluffy pomegranate couscous. This exciting dish brings a perfect balance of savory, spicy, and sweet flavors to your dinner table. It is a guaranteed showstopper that transforms an ordinary evening into a thrilling culinary adventure!
Ingredienser
- Ground lamb500 g
- Harissa paste2 tbsp
- Garlic cloves, minced3 pcs
- Fresh mint, finely chopped0.25 cup
- Couscous1.5 cups
- Vegetable broth1.5 cups
- Pomegranate seeds0.5 cup
- Feta cheese, crumbled100 g
- Olive oil2 tbsp
- Salt and black pepper1 pinch
Slik gjør du
In a large bowl, combine the ground lamb, harissa paste, minced garlic, chopped mint, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
Take small portions of the seasoned lamb mixture and roll them between your palms to form even meatballs, roughly the size of a golf ball. You should yield about 16 meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 10-12 minutes, turning them occasionally so they brown beautifully on all sides and are completely cooked through.
While the meatballs are sizzling, bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, remove from the heat, cover with a tight-fitting lid, and let it rest for 5 minutes. Uncover and gently fluff with a fork.
Divide the fluffy couscous among 4 dinner plates. Top with the warm, spiced lamb meatballs and generously scatter the fresh pomegranate seeds and crumbled feta cheese over the top. Garnish with a little extra fresh mint if desired.