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Harissa Baked Chicken Meatballs with Couscous & Yogurt

Harissa Baked Chicken Meatballs with Couscous & Yogurt Bliss

Discover a healthy and satisfying recipe for Harissa Baked Chicken Meatballs with Couscous & Yogurt that spices up your weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: North African
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Thigh Substitute with ground chicken breast for a leaner option.
  • 2 small Shallots Can substitute with onions if unavailable.
  • 3 cloves Garlic Freshly minced preferred.
  • 1/2 cup Dried Apricots Can substitute with raisins or dates.
  • 1/4 cup Fresh Parsley Dried herbs can be used sparingly.
  • 1/4 cup Fresh Dill Dried herbs can be used sparingly.
  • 2 tablespoons Ground Harissa Adjust to taste if using harissa sauce.
  • 1 cup Wholemeal Bread Gluten-free breadcrumbs can be used.
  • 2 tablespoons Olive Oil Used for cooking meatballs and dressing couscous.
For the Couscous
  • 1 cup Pearl Couscous Can substitute with regular couscous or quinoa.
For the Yogurt Sauce
  • 1 cup Plain Greek Yogurt Recommended for a creamy sauce.
  • 1 tablespoon Lemon Zest Any citrus juice can work as a substitute.
  • 1 tablespoon Lemon Juice Any citrus juice can work as a substitute.

Equipment

  • Oven
  • mixing bowl
  • saucepan
  • Baking sheet
  • Parchment paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  2. Soak the diced bread in warm water for about 5 minutes, then squeeze out excess water.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  3. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Sauté shallots and garlic for about 2 minutes.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  4. Stir in chopped dried apricots and cook for an additional minute.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  5. In a large bowl, combine ground chicken, soaked bread, and sautéed shallot mixture with parsley, dill, and ground harissa.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  6. Cover the mixing bowl with plastic wrap and refrigerate for about 20 minutes.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  7. Form the mixture into approximately 15 equal-sized meatballs and place them on the prepared baking sheet.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  8. Drizzle the meatballs lightly with olive oil and bake for about 25-30 minutes until golden brown and cooked through.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  9. Cook the pearl couscous in salted boiling water for about 8 minutes, then drain and toss with olive oil.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  10. Whisk together plain Greek yogurt, harissa, lemon zest, and lemon juice in a small bowl, seasoning to taste.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt
  11. Plate the couscous and top with meatballs, drizzling with yogurt sauce before serving.
    Harissa Baked Chicken Meatballs with Couscous & Yogurt

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Make extra meatballs for easy leftovers or lunches during the week. Store in an airtight container in the fridge and reheat gently.

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