Tender and juicy harissa chicken meatballs are baked in a spicy harissa tomato sauce and served alongside bowls of fluffy lemon herb couscous.
Colorful, jam-packed bowls are the theme of our dinners around here in 2026 so far and I couldn’t be more thrilled with this situation.
Boring dinners are so 2025, friends. Enter, harissa meatballs fixed with ALL the trimmings including a bright and citrusy lemon couscous and a mountain of fresh feta on top.
And yes, get excited because this is one of those easy sheet pan + one skillet combo dinners which means minimal dishes and very easy prep.
Along with my best meal prep tips as well! We love making a batch of these meatballs early in the week for easy reheat-ready dinners later.
These Meatballs feature…
- A juicy, tender texture from lean ground chicken
- Spicy, flavorful harissa tomato sauce
- A bright and tangy fresh lemon herb couscous
Making the Meatballs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Garlic
- Chicken broth
- Pearl couscous
- Parsley
- Oregano
- Lemon
- Ground chicken
- Panko breadcrumbs
- Egg
- Harissa
- Crushed tomatoes
- Granulated sugar
- Feta
Harissa Information
Harissa is a Middle Eastern chile paste. It’s primarily made up of smoked chile peppers, roasted red peppers, spices, garlic, olive oil, and tomatoes.
Harissa is very flavorful, but also packs a bit of a punch of heat. If you’re sensitive to spice, try a mild version.
You can find harissa in a Middle Eastern store/market as well as the international section of most major grocery stores. I’ve also bought it on Amazon before.
Tips for Perfect Harissa Meatballs
- Use fresh garlic, lemon, and herbs in couscous – you can’t beat the flavor using these ingredients fresh will give the couscous.
- Shape meatballs in uniform size – uniformly sized meatballs will cook evenly.
- Add a pinch of sugar to sauce – this smooths out the acidity from the tomatoes.
- Add harissa tomato sauce to meatballs halfway through cooking – this shorter cook time with the sauce will keep the sauce from reducing too much and drying out.
Recipe Variations
Try these ideas for a different twist on these meatballs.
- Try different herbs – try basil, rosemary, cilantro, or chives.
- Roast veggies alongside meatballs – try diced zucchini, mushrooms, carrots, or sweet peppers.
- Use another meat – use ground beef, pork, or turkey in place of the chicken.
Meal Prep Instructions
Arrange the lemon herb couscous in meal prep containers and top each with a few meatballs, extra sauce, and a sprinkle of feta and extra herbs.
Store meatballs + couscous in refrigerator up to 6 days. Reheat containers in microwave on high for 2-3 minutes.
There is SO much incredible flavor packed into these bowls it’s kinda nuts. The meatballs are perfectly saucy and packed with smoky chile and tomato flavors while the lemon couscous adds a lovely brightness that balances all the flavors perfectly.
Definitely one of those meatball dinners that you can’t call boring!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other meatball dinner recipes next.
Harissa Chicken Meatballs with Lemon Herb Couscous
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
Lemon Herb Couscous
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry pearl couscous
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced fresh oregano
- 2 teaspoons grated lemon zest
- 1 tablespoon freshly-squeezed lemon juice
- Salt and pepper to taste
Harissa Chicken Meatballs
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 medium cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tablespoon plus 1/2 cup harissa, divided
- 1-1/2 cups crushed tomatoes
- 1 teaspoon granulated sugar
- Crumbled feta and additional fresh minced parsley or oregano for serving
Instructions
Lemon Herb Couscous
- Melt butter in a medium saucepan over medium heat. Add garlic and sauté 1-2 minutes until fragrant. Pour chicken broth into pan and bring to a boil.
- Add couscous to pan, reduce heat to low, cover pan, and allow to simmer 8-12 minutes until couscous is tender.
- Drain any additional broth out of pan. Fluff couscous with a fork and toss in parsley, oregano, lemon zest, and lemon juice. Season couscous with salt and pepper to taste and keep warm.
Harissa Chicken Meatballs
- Preheat oven to 375F and lightly grease a medium sheet pan.
- In a large bowl, combine ground chicken, breadcrumbs, salt, pepper, garlic, egg, and 1 tablespoon harissa. Scoop mixture into 1-in meatballs and place on prepared baking sheet. Bake meatballs at 375F 10 minutes then remove from oven.
- In a small bowl, whisk remaining 1/2 cup harissa, crushed tomatoes, and sugar until smooth. Season sauce with salt and pepper to taste and spoon over partially-cooked meatballs.
- Return meatballs to oven and bake at 375F an additional 10-15 minutes until meatballs register 165F. Serve meatballs warm over lemon herb couscous with additional sauce from sheet pan spooned over top and a sprinkle of feta and fresh herbs. Enjoy!
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