Moroccan Lamb Meatballs with Harissa & Couscous

Name: Moroccan Lamb Meatballs with Harissa & Couscous
Total time: 1 h 20 min
Yield: 4
Cuisine: African, Arabic, Moroccan
Ingredients: 2 Tbsps Coriander; 2 tsps Cumin; 0.333 cup breadcrumbs; 2 Tbsps water; salt (to taste); peppers (to taste); 1 clove garlic cloves (crushed); 3 cups ground lamb; 3 Tbsps lemon juice; 1 egg (lightly beaten); 2 Tbsps mint (chopped; plus extra sprigs for garnish); 2 Tbsps olive oil; 1 red Bell pepper (cubed); 2 onions (peeled and quartered); 3 carrots (peeled; cut lengthwise into 3-inch pieces); 1 medium Zucchini (cut lengthwise, quartered and cut into 3-inch pieces); 1 Tbsp Caraway; 1 Tbsp Coriander; 0.25 cup extra virgin olive oil; 4 cloves garlic cloves (peeled and chopped); 2 large, red Bell pepper (chopped); 2 tsps sugar; 1 tsp dried crushed Red pepper

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 20 min.

Ready in

Ingredients

for

servings

For Lamb Meatballs with Vegetables: 2 Tbsps Coriander; 2 tsps Cumin; 0.333 cup breadcrumbs; 2 Tbsps water; salt (to taste); peppers (to taste); 1 clove garlic cloves (crushed); 3 cups ground lamb; 3 Tbsps lemon juice; 1 egg (lightly beaten); 2 Tbsps mint (chopped; plus extra sprigs for garnish); 2 Tbsps olive oil; 1 red Bell pepper (cubed); 2 onions (peeled and quartered); 3 carrots (peeled; cut lengthwise into 3-inch pieces); 1 medium Zucchini (cut lengthwise, quartered and cut into 3-inch pieces)

For Harissa Sauce: 1 Tbsp Caraway; 1 Tbsp Coriander; ¼ cup extra virgin olive oil; 4 cloves garlic cloves (peeled and chopped); 2 large, red Bell pepper (chopped); 2 tsps sugar; 1 tsp dried crushed Red pepper

How healthy are the main ingredients?

olive oil olive oil garlic clove sugar mint garlic clove

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Product recommendation

Leftover Harissa sauce will keep in the refrigerator for up to one week, covered with a thin layer of olive oil.

Preparation steps

For Lamb Meatballs, Vegetables and Couscous

Place tagine on a heat diffuser over low heat. Add coriander and cumin seeds to tagine and toast for 2-3 minutes until fragrant, then crush the spices using a pestle and mortar. Set aside.

Mix breadcrumbs with the water, salt, pepper and garlic, stir well. Add the ground lamb, lemon juice, egg, mint, and crushed spices. Mix well and roll into 16 balls. Chill for 30 minutes to let the flavors incorporate.

While lamb is chilling, using the heat diffuser heat 2 tablespoons of oil in the tagine. Place the bell pepper, onions, carrots and zucchini in the tagine and saute 8-10 minutes or until tender. Remove from tagine and set aside, keep warm. Add the remaining tablespoon of oil to the tagine and brown the meatballs for 8-10 minutes, turning often. Meatballs should be golden brown and cooked through. Keep Warm

Prepare couscous according to package instructions.

Remove any liquid from the tagine and place couscous in the center of the tagine and place vegetables and meatballs around the couscous. Warm through if necessary. Garnish with mint and Harissa sauce.

For Harissa Sauce:

Stir caraway seeds, coriander seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to food processor.

Add olive oil to skillet and saute garlic, chopped red pepper, sugar and dried crushed red pepper until soft. Add to spices in the food processor and blend to a smooth paste.