Harissa Meatballs with Couscous & Roasted Vegetables (HC)
Ingredients
- ½ red pepper, cut into chunks
- ½ red onion, cut into wedges
- 80g courgette, thickly sliced
- ½ leek, washed and thickly sliced
- 1 heaped tsp olive oil
- 1 tsp garlic powder
- Black pepper, to taste
- 60g dry pearl couscous
- 4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
- 1–2 tsp harissa paste, to taste
- ½ tsp ground cumin
- 200g tinned chopped tomatoes
- ½ low-sodium stock cube, finely crumbled
- 30g feta, crumbled (optional)
- 1 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 200°C / 180°C fan. Place the red pepper, red onion, courgette and leek on a baking tray. Toss with half the olive oil, ½ tsp garlic powder, and season with black pepper.
Roast for 25–30 minutes, turning halfway, until tender and lightly golden. Tuck the leek beneath the other vegetables if it starts browning too quickly.
Meanwhile, cook the pearl couscous according to the packet instructions, then drain.
Heat a non-stick frying pan over a medium heat. Add the remaining olive oil, meatballs and cook for 5–6 minutes, turning regularly, until browned all over.
Add the harissa paste, remaining ½ tsp garlic powder and ground cumin. Stir gently for 30 seconds, then add the chopped tomatoes, crumbled stock cube and 2 tbsp water. Start with 1 tsp harissa and add more later if you’d like extra heat.
Bring to a gentle simmer, cover and cook for 15–20 minutes, stirring occasionally, until the meatballs are cooked through. Add a splash more water if needed, or uncover for the final few minutes if the sauce needs thickening.
Taste test and adjust seasoning if need be.
Spoon the pearl couscous onto a plate, top with roasted vegetables and spoon on the harissa meatballs. Top with the crumbled feta (optional) and fresh parsley.