Harissa Chicken Meatballs with Lemon Herb Couscous

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Tender and juicy harissa chicken meatballs are baked in a spicy harissa tomato sauce and served alongside bowls of fluffy lemon herb couscous.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 379kcal

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.

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!

Storing Instructions

Store meatballs and couscous in refrigerator up to 6 days.