Harissa Spiced Lamb Meatball Bowls

• 1 ½ cups dried couscous
• 1 ½ cups boiling water
• 1 lb ground lamb
• 2 tbsp harissa paste
• 1 clove garlic, minced
• 1 tbsp olive oil
• ¼ cup plain Greek yogurt
• 1 tbsp lemon juice
• ½ tsp ground cumin
• Salt and pepper to taste
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• 1 cucumber, diced
• 2 tbsp olive oil
• ½ tsp ground cumin

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix ground lamb with harissa paste, minced garlic, cumin, salt, and pepper. Form into 1-inch balls.
3. 3 Place meatballs on a parchment-lined baking sheet and bake for 20 minutes, until cooked through.
4. 4 Meanwhile, prepare couscous by stirring boiling water into dried couscous. Cover and let sit for 5 minutes.
5. 5 Whisk together Greek yogurt, lemon juice, and a pinch of salt in a small bowl.
6. 6 In a large bowl, fluff couscous with a fork and mix in diced cucumber, red onion, and cilantro.
7. 7 Divide couscous mixture into bowls, top with lamb meatballs, and drizzle with yogurt sauce.
8. 8 Drizzle with olive oil and sprinkle with additional cumin before serving.

Equipment

• Baking sheet
• Mixing bowls
• Whisk

Variations

• Substitute ground beef or turkey for lamb.
• Add diced tomatoes to the couscous for extra moisture.

Substitutions

• Use store-bought rotisserie chicken for a quicker protein option.
• Replace couscous with quinoa for a gluten-free alternative.

Pairings

• Serve with a chilled glass of Sauvignon Blanc.
• Pair with a refreshing cucumber-mint drink.

Nutrition

Tips

• Adjust harissa paste to your spice preference.
• For extra flavor, toast the cumin in a dry pan before using.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freeze uncooked meatballs for up to 3 months. Thaw overnight in the fridge before baking.

Serving Suggestions

• Serve with a side of pita bread.
• Pair with a crisp green salad.

FAQ