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Harissa meatballs with tahini yogurt & vegetable couscous
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360g harissa chicken, cauliflower & chickpea meatballs
500g pack frozen essential Grilled Vegetable Mix
150g wholewheat couscous
1 Kallo Very Low Salt Organic Chicken Stock Cube
1 lemon, juice
2 tsp olive oil, plus extra for greasing
½ x 25g pack flat leaf parsley, stalks and leaves separated, finely chopped
2 tbsp tahini
200g essential Greek Style Natural Yogurt
1 large clove garlic, crushed
1. Preheat the oven to 220°C, gas mark 7. Put the meatballs in a lightly oiled baking dish and the vegetables on a baking tray. Roast both for 20-25 minutes, with the meatballs on the top shelf.
2. Meanwhile, put the couscous in a large mixing bowl. Mix the chicken stock cube with 325ml boiling water, then stir into the couscous. Cover and leave for 6 minutes, until the liquid has absorbed. Fluff with a fork and season, then stir through the lemon juice and olive oil. Add the roasted vegetables and parsley stalks.
3. Mix the tahini, yogurt and garlic in a bowl with 4 tbsp water. Season. Add to the dish with the meatballs, mix to combine and return to the oven to cook for a further 5 minutes. Divide the couscous between four plates. Top with the meatballs and finish with the chopped parsley leaves.
Cook’s tip The harissa meatballs are just one product in a range of meat products such as sausages and burgers, with added vegetables, pulses and fruit to increase fibre, reduce fat and calories. Also available are pork, chickpea & spinach sausages.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in November 2019.