Harissa Meatballs with Moroccan Medley Couscous
An easy and satisfying meal for two that’s punchy on flavour. We’ve used lamb as it’s delicious with the Moroccan flavours but do change to beef if you prefer. Our Moroccan Medley Couscous is the perfect accompaniment.
Put the lamb, onion, garlic and Harissa in a bowl and season well. Mix well and form into 10 meatballs.
Heat the olive oil in a deep-sided non-stick frying pan and cook the meatballs in batches, until browned all over. Remove and set aside. Add the garlic, ginger and spices to the pan and cook for 2 minutes. Add the tomatoes and crumble in the stock cube and season. Bring to a simmer, then return the meatballs to the pan and cook for 18-20 minutes until the sauce has thickened and reduced. Stir in half the coriander.
Prepare the couscous according to the packet instructions and serve with the meatballs and scattered with the remaining coriander.
- 1 x packet Ainsley Harriott Moroccan Medley Couscous
- For the Meatballs
- 250g lean minced lamb
- ½ onion, grated
- 1 clove of garlic, minced
- 1 tbsp Harrissa paste
- For the Sauce
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 cm fresh root ginger, grated
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1 × 400g tin chopped tomatoes
- 1 chicken stock cube
- handful fresh coriander or parsley, chopped