Spicy Harissa Lamb Meatballs with Couscous
This Spicy Harissa Lamb Meatballs with Couscous recipe bursts with bold flavors and simple prep! Juicy meatballs meet fluffy couscous and a fresh tangy salad for a perfect meal.
Servings: 4 servings
Ingredients
- 1 pound ground lamb
- 2 tablespoons harissa paste
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- salt and pepper to taste
- 2 tablespoons olive oil for cooking the meatballs
- 1 cup couscous
- 1 1/4 cups chicken broth to cook couscous with extra flavor
- 1/4 cup chopped fresh parsley
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup lemon juice bright and tangy dressing
Instructions
Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground lamb with 2 tablespoons of harissa paste, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, cumin, coriander, salt, and pepper. Mix thoroughly but do not overwork.
Shape the Meatballs
- Form the mixture into evenly sized meatballs about 1 to 1.5 inches in diameter. You should get approximately 16 meatballs.
Cook the Meatballs
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 4-5 minutes on each side until browned and cooked through (internal temperature 160°F/71°C).
Prepare the Couscous
- Bring 1 1/4 cups of chicken broth to a boil in a medium saucepan. Remove from heat and stir in 1 cup couscous. Cover and let sit for 5 minutes, then fluff with a fork. Stir in chopped parsley.
Make the Fresh Salad
- In a small bowl, combine diced cucumber and tomatoes. Drizzle with 1/4 cup lemon juice and season with salt and pepper. Toss lightly and let flavors meld.
Plate and Serve
- Spoon couscous onto plates, arrange meatballs on or alongside, and finish with the cucumber and tomato salad. Serve immediately while warm and fresh.
Equipment
- Mixing Bowl
- Large skillet or frying pan
- Measuring Cups and Spoons
- Medium saucepan with lid
- Sharp knife and cutting board
- Spatula or tongs
- Serving plates or bowls
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat meatballs gently in a skillet or microwave; reheat couscous separately to avoid mushiness.
- For dairy-free, omit Parmesan or use plant-based cheese alternatives.
- Use gluten-free breadcrumbs or almond flour as a gluten-free substitute.
- To replace egg, use flax egg or commercial egg replacer for binding.