Harissa Meatballs with Marry Me Couscous

Great with roasted asparagus (add to pan with meatballs. They cook 10-15 min @ 425)

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Step 1

Preheat oven to 425. Chop all veggies & herbs

Step 2

Add all meatball ingredients to a bowl and mix until combined, but don't over mix. Shape into 1 inch balls and place on a lined baking sheet. I coat my hands in olive oil first to prevent it from sticking to my hands. Bake for about 12 minutes at 425 degrees. I use a meat thermometer to double check they have reached 165 degrees internal temp

Step 3

While meatballs cook, Sauté shallot in olive oil over medium heat until softened. Add a little salt to help them sweat

Step 4

Add in 1 tosp butter + garlic and sauté for 2 more minutes until fragrant.

Step 5

Add tomato paste and sun dried tomatoes and stir/saute for a few more minutes (tomato paste should start to darken).

Step 6

Add couscous and brown (about 5 minutes and stir frequently so it does not burn).

Step 7

Add in chicken broth, bring to a simmer, and cover. Let simmer for about 8-10 minutes or until most of the liquid is absorbed.

Step 8

Stir in salt, pepper, heavy cream, and parmesan. Continue to simmer with no lid until any excess liquid is absorbed or until desired consistency. Enjoy

Step 9

Heat olive oil over medium heat and add couscous. Sauté, stirring constantly, until the pearls are golden brown and start to smell nutty.

Step 10

Add the minced garlic and the lemon zest and stir for 30-60 seconds.

Step 11

Add the hot water, the lemon juice, the salt and the black pepper and bring to a boil.

Step 12

Cover the pot with a lid, reduce the heat to a gentle simmer and cook until the water is absorbed and the couscous is tender, about 8-9 minutes.

Step 13

Remove the pot from the heat and let it rest (covered with the lid) for 5 minutes. Then, add the chopped parsley and a drizzle of extra virgin olive oil and gently fluff up with a fork. Add Parmesan on top if desired