Moroccan lamb meatballs with harissa & couscous

Moroccan lamb meatballs with harissa & couscous

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(31 ratings)

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Cooking time

Prep: 35 mins Cook: 20 mins Plus chilling

Skill level

Easy

Servings

Serves 4

All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt

Nutrition and extra info

Additional info

  • Only the meatballs can be frozen
Nutrition info

Nutrition

kcalories
651
protein
33g
carbs
50g
fat
37g
saturates
16g
fibre
0g
sugar
2g
salt
0.84g

Ingredients

  • 2 tsp cumin seeds
  • 2 tbsp coriander seeds
  • 50g breadcrumbs
  • 1 garlic clove, crushed
  • 500g lamb mince
  • juice 1 lemon
  • 1 egg, lightly beaten
  • 20g pack mint, most leaves chopped
  • 2-3 tbsp sunflower oil
  • 150ml natural yogurt, to serve

For the couscous

  • 300g couscous
  • 50g butter
  • 2 tbsp harissa - shop-bought or see below, to serve

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Method

  1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
  2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
  3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Recipe from Good Food magazine, September 2009

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Comments

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ingaflakkari's picture
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These are really good, the flavours come out so nicely. I couldn't get hold of harissa so I spiced up the couscous with ground fennel, coriander, chilli, dried mint, garlic powder, salt, pepper and vegetable stock. It came out really nicely and I served it with Greek yogurt. Will definitely make this again.

kirstienic's picture
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Really liked this one. I made the meatballs in advance then it was just 10 minutes until dinnertime when we got home which is great for midweek. Lovely flavours.

carolinehire's picture
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My husband and I loved this recipe. We cooked the meatballs in the oven to make it a bit healthier. The harissa had a lot of spices in it so we ended up adding about 2 tsp rather than 2 tbsp of each of the spices. We then used some of the leftover spices in a shepherd's pie which really worked.

itsamee's picture
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I wasn't convinced that this would be as tasty as it is,the flavours of the various spices came through beautifully, all of the family have asked me to make this again and 2 lots of harissa, one milder and one hotter.

franniban's picture
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This was a great success. Very tasty and will definately do it again. Home made harrissa was lovely too, just not hot enough for our taste

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