Pork & harissa meatballs
Transform a base of spicy meatballs into three simple dinners for busy weekdays. The dish will make three batches of meatballs, which will keep chilled
Honey-glazed meatballs with turmeric giant couscous
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 20 leftover meatballs(see recipe above)
- 2 tsp ground cumin
- 2 tbsp honey
- 2 tbsp butter
For the yogurt
- 1 lemonzested and juiced
- 125g natural yogurt
- ½ cucumberdeseeded and grated
For the couscous
- 250g giant couscous
- 2 tsp ground turmeric
- 200g leftover tomato sauce(see recipe above)
- 1 tbsp olive oil
- small handful of mintleaves picked, most finely chopped, a few left whole
Nutrition: Per serving
- kcal612
- fat26g
- saturates10g
- carbs63g
- sugars17g
- fibre4g
- protein28g
- salt0.9g
Method
step 1
To prepare the yogurt, combine the lemon zest, yogurt and cucumber together in a bowl. Season to taste with salt, pepper and a squeeze of lemon juice. Chill until needed.
step 2
Heat the oil in a large lidded frying pan over a medium heat. Add the meatballs and cumin, and toss well to coat. Pour in a splash of water and cover with a lid, cook for 5 mins until piping hot throughout, then stir in the honey and butter along along with a pinch of salt.
step 3
Meanwhile, cook the couscous following pack instructions, adding the turmeric. Drain and stir through the leftover tomato sauce, along with the olive oil and chopped mint. Season to taste and serve the meatballs over the top of the couscous, spooning over any sauce from the pan. Sprinkle with the remaining whole mint leaves and serve the yogurt on the side.