Moroccan Lamb Meatballs With Harissa & Couscous
These lamb meatballs are bursting with aromatic flavors and tender textures. A blend of toasted cumin and coriander seeds is mixed with garlic-infused breadcrumbs, lemon juice, and mint for a fresh and zesty profile. The meatballs are then pan-fried until golden brown, creating a crispy exterior with a juicy interior. Served alongside buttery harissa-spiced couscous and a dollop of cool yogurt, this dish offers a delightful balance of savory and tangy notes. Bon appétit!
— Constant Cookbook
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
- 300g couscous
- 50g butter
- 2 tbsp harissa - shop-bought or see below, to serve
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT35M
Yield
Serves 4
Nutrition
- Calories: 651 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 2 grams sugar
- Protein Content: 33 grams protein
- Sodium Content: 0.84 milligram of sodium
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