Harissa Meatballs
989kcal
Ingredients
For the harissa meatballs:
- 10 vegetarian frozen meatballs
- 2 tablespoon harissa paste
- ½ lemon zest and juice (we’ll use the other half for the whipped feta below)
- 2 cloves of garlic minced
- 1.5 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
For the herby pearl couscous:
- 80 g dried pearl couscous
- 400 ml vegetable stock
- 1 handful ~10g fresh parsley
- 1 handful ~10g fresh mint
For the whipped feta dressing:
- 150 g Greek yogurt
- 100 g feta cheese
- 1 tablespoon extra-virgin olive oil
- ½ lemon zest and juice
Optional extras:
- ½ cucumber diced
- Flatbread
- Green olives
- Sun-dried tomatoes
Method
- Preheat your oven to 350 F | 180C.
- In a medium-sized bowl, mix the harissa marinade ingredients: harissa paste, olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, oregano, salt, and pepper.
- Add the meatballs and stir to ensure each meatball is fully coated in the sauce.
- Tip the meatballs into a baking dish and cook for 20 minutes (or according to the packet instructions).
- Meanwhile, cook the pearl couscous. Bring 400ml of vegetable stock to a boil in a pan, then tip in your pearl couscous.
- Cook the pearl couscous for 6-8 minutes until it’s tender, then drain and allow to cool before stirring through your finely chopped parsley and mint.
- While the pearl couscous is cooking/cooling, make the whipped feta by blending the feta, Greek yogurt, olive oil, lemon zest, and lemon juice. It should be smooth and creamy when done. Adjust seasonings to your preferences.
- If using, cube your cucumber, and warm your flatbreads in the oven for 5 minutes.
- To serve, dish up the herby couscous, harissa meatballs, cubed cucumber, olives, and flatbreads and then drizzle over the whipped feta dressing.
Nutrition
Serving1gCalories989kcalCarbohydrates92gProtein37gFat54gSaturated Fat18gPolyunsaturated Fat32gTrans Fat1gCholesterol110mgSodium3466mgFiber8gSugar40g
Notes
If you would like the whipped feta to resemble a dressing more than a dip, you can add a little more olive oil, yogurt, or even a splash of water to loosen the sauce. If you would prefer it to be a thick and creamy dip, add more feta and adjust until it reaches your desired consistency.
Spreading the whipped feta on the bottom of your plate before topping it with the harissa meatballs and herby couscous is also a great variation of this recipe.
If you’re making extra of this recipe for leftovers, I would recommend storing the whipped feta separately in the refrigerator from the harissa meatballs and herby couscous. You can enjoy this recipe either hot or cold 3-4 days after cooking.