Spicy Harissa Lamb Meatballs with Lemon Herb Couscous

Ingredients

• •1 lb ground lamb
• •2 tablespoons harissa paste
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1 teaspoon garlic powder
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup breadcrumbs
• •1 large egg
• •2 tablespoons olive oil
• •1 cup couscous
• •1 1/4 cups chicken or vegetable broth
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh mint, chopped
• •1 lemon, zested and juiced
• •2 tablespoons extra virgin olive oil for couscous
• •1/4 teaspoon salt for couscous

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, combine ground lamb, harissa paste, ground cumin, smoked paprika, garlic powder, ground cinnamon, salt, pepper, breadcrumbs, and the egg. Mix well until fully combined.

3. 3

   Form the mixture into small meatballs, about 1 1/2 inches in diameter.

4. 4

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the meatballs on all sides for about 3-4 minutes until browned.

5. 5

   Transfer the skillet to the preheated oven and bake for 10-12 minutes until the meatballs are fully cooked.

6. 6

   While the meatballs are baking, prepare the couscous. Bring chicken or vegetable broth to a boil in a medium saucepan.

7. 7

   Once boiling, remove the saucepan from heat and stir in the couscous. Cover and let sit for 5 minutes, then fluff with a fork.

8. 8

   Mix chopped parsley, chopped mint, lemon zest, lemon juice, extra virgin olive oil, and salt into the couscous, stirring well to combine.

9. 9

   Serve the baked meatballs over the lemon herb couscous and garnish with additional parsley or mint if desired.