Name: North African lamb meatballs with couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Cuisine: holiday
Ingredients: 500g lamb mince; 30.00 ml harissa Middle Eastern spice blend; 62.50 ml fresh coriander leaves, roughly chopped; 62.50 ml fresh mint leaves, roughly chopped; 125.00 ml fresh breadcrumbs; 1 egg, lightly beaten; 2 tsp finely grated lemon rind, plus lemon wedges to serve; 84.00 gm lemon juice; 36.40 gm extra virgin olive oil; 125.00 ml couscous; 415.00 gm boiling water; 285g jar whole piquillo peppers, drained, sliced (see notes); 1 zucchini, sliced into rounds; 165.00 ml plain Greek-style yoghurt; 4 Lebanese bread rounds, to serve; 250g cherry tomatoes, quartered (see notes); 1/2 red onion, thinly sliced; 125.00 ml fresh mint leaves, roughly chopped

North African lamb meatballs with couscous

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

One-pan lamb meatballs & couscous: Flavorful & easy cleanup.

Ingredients:

500g lamb mince
30.00 ml harissa Middle Eastern spice blend
62.50 ml fresh coriander leaves, roughly chopped
62.50 ml fresh mint leaves, roughly chopped
125.00 ml fresh breadcrumbs
1 egg, lightly beaten
2 tsp finely grated lemon rind, plus lemon wedges to serve
84.00 gm lemon juice
36.40 gm extra virgin olive oil
125.00 ml couscous
415.00 gm boiling water
285g jar whole piquillo peppers, drained, sliced (see notes)
1 zucchini, sliced into rounds
165.00 ml plain Greek-style yoghurt
4 Lebanese bread rounds, to serve
250g cherry tomatoes, quartered (see notes)
1/2 red onion, thinly sliced
125.00 ml fresh mint leaves, roughly chopped

Instructions:

Preheat the oven to 200C/180C fan-forced. Combine mince, harissa, coriander, mint, breadcrumbs, egg, lemon rind, and juice in a bowl. Season with salt and pepper, then use your hands to mix thoroughly. Form the mixture into 12 balls.
Place the meatballs on a generously greased 4cm-deep, 22cm x 30cm baking tray and drizzle with oil. Bake for 10 to 15 minutes until browned. Sprinkle couscous around the meatballs, add boiling water, then arrange peppers and zucchini around them. Bake for an additional 20 minutes until the meatballs are cooked through and the couscous has absorbed the liquid.
Prepare Tomato Salsa: Combine diced tomato, chopped onion, freshly squeezed lemon juice, and a drizzle of olive oil in a bowl. Season with salt and pepper, then add fresh mint and gently mix everything together. Spoon the flavorful salsa over the meatballs on the tray before serving them with a side of yogurt, bread, and additional lemon wedges to enhance the flavors.

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