Harissa Beef Meatballs with Herby Couscous Salad

Nutrition · per serving

Steps

1. 1

   Preheat oven to 200°C (390°F) if roasting; alternatively prepare a heavy skillet for pan‑frying.

2. 2

   In a bowl combine ground beef with harissa paste, ground cumin, ground coriander, dried oregano, minced garlic, salt and black pepper.

   300 g ground beef (80/20)1½ tbsp (≈25 g) harissa paste1 tsp (≈2 g) ground cumin1 tsp (≈2 g) ground coriander1 tsp (≈1 g) dried oregano2 cloves garlic, finely minced1 tsp (divide) salt½ tsp (divide) black pepper, freshly ground
3. 3

   Add egg and/or breadcrumbs if using, then gently mix just until combined—do not overwork the meat to keep meatballs tender.

   1 large egg (optional, binder)30 g fresh breadcrumbs (optional, binder)
4. 4

   Divide mixture into 10–12 even portions and roll into compact balls roughly 28–32 g each; place on a tray and chill 3 minutes to firm slightly.

5. 5

   If roasting: arrange meatballs on a tray lined with parchment and roast 12–14 minutes at 200°C until nicely browned and internal temperature reaches 71°C. If pan‑frying: heat olive oil in a skillet over medium, cook meatballs turning so all sides brown, then lower heat and cook 10–12 minutes until cooked through.

   1 tbsp (15 ml) olive oil for frying
6. 6

   Meanwhile, place couscous in a heatproof bowl, stir in a pinch of salt and the boiling water, cover tightly and let sit 5 minutes until liquid is absorbed.

   100 g couscous (dry)1 tsp (divide) salt120 ml boiling water
7. 7

   Fluff the couscous with a fork, then toss with olive oil and lemon juice while still warm.

   100 g couscous (dry)1 tbsp (15 ml) olive oil1 tbsp (15 ml) lemon juice
8. 8

   Add cucumber, cherry tomatoes, red onion, parsley, mint and olives to the couscous and fold gently to combine; season with extra salt and black pepper to taste.

   100 g couscous (dry)100 g cucumber, diced (seeds removed if large)150 g cherry tomatoes, halved40 g red onion, very thinly sliced15 g (about ½ cup packed) fresh parsley, chopped10 g (about ⅓ cup packed) fresh mint, chopped40 g olives, pitted and halved (optional)1 tsp (divide) salt½ tsp (divide) black pepper, freshly ground
9. 9

   Transfer salad to a serving plate, arrange hot meatballs on top, crumble feta over if using, drizzle extra virgin olive oil and scatter lemon zest if desired.

   40 g crumbled feta (optional)1 tsp (5 ml) extra virgin olive oil for dressing½ tsp lemon zest (optional)
10. 10

    Serve immediately while meatballs are warm; remaining salad can be served at room temperature.

Origin & History

Spiced meatballs are a Mediterranean and North African staple; harissa, a chili paste from Tunisia, brings bright heat and depth. Pairing spicy meatballs with herby couscous balances richness with fresh, lemony flavors common across the region.