Harissa Lamb Meatballs with Couscous - Recipe by Sara Forte
Ingredients
Meatballs:
1 Tbs mild harissa paste
1 large egg, beaten
135 g Panko breadcrumbs
3 cloves garlic, grated
10 g finely chopped parsley
1 Tbs extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp freshly ground pepper
450 g lamb mince
Sauce:
2 Tbs unsalted butter or olive oil
1/2 small yellow onion, diced
2 cloves garlic, grated
1/4 tsp cinnamon
1/2 tsp coriander
1 tsp paprika
1 Tbs tomato paste
1 tsp mild harissa paste
800 g can crushed tomatoes
1 tsp sea salt
1/2 tsp freshly ground pepper
Couscous:
1 Tbs extra-virgin olive oil
1/2 small yellow onion, diced
300mL vegetable stock
170 g couscous
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Butter
8 dried apricots, finely chopped
5 g finely chopped fresh parsley
10 g fresh mint, chopped, for serving
Feta cheese, for garnish, optional
Method
In a large mixing bowl, combine the harissa, egg, Panko and garlic and stir to mix. Add the parsley, oil, salt, pepper and lamb and use your hands or a fork to mix until just combined. Cover and set aside in the fridge.
Preheat the oven to 220 C. Line a rimmed baking sheet with parchment paper.
In a large shallow skillet over medium-low heat, melt the butter. Once melted, add the onion and sauté for 2 to 3 minutes, or until translucent. Add the garlic, cinnamon, coriander and paprika. Stir to combine and toast for another minute, just until fragrant. Add the tomato paste and stir to combine. While stirring, slowly add the crushed tomatoes, harissa, and salt and pepper. Bring the mixture to a gentle simmer and cover while you prepare the rest.
Roll the lamb meatballs into about 2 tablespoon-sized balls and line them up on the prepared baking sheet. Transfer to the oven and roast on the middle rack for 15 minutes. Once cooked, carefully transfer the meatballs into the tomato sauce mixture, cover and gently simmer for 10 minutes until all warmed through.
While the meatballs finish cooking, make your couscous. In a pot over medium heat, warm the oil. Add the onion and a big pinch of salt and sauté until translucent, about 3 minutes. Add the stock and bring it to a gentle simmer. Stir in the couscous, turn off the heat, cover and let it sit for 10 minutes to absorb the liquid. Fluff the couscous with a fork, season with salt and pepper, add a nub of butter and stir in the dried apricots and parsley.
Serve the meatballs with couscous and a sprinkle of mint and feta over the top.
Photo Credits: This is an edited extract from Around Our Table by Sara Forte published by Hardie Grant Books Photography: © Hugh Forte. RRP $55.
