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Harissa Baked Chicken Meatballs with Couscous & Yogurt

  • Author: rodrigo Stone
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Harissa Baked Chicken Meatballs with Couscous & Yogurt is a flavorful, North African-inspired meal that brings spice, creaminess, and texture into perfect harmony. The meatballs are infused with smoky harissa paste, baked until juicy, and served over fluffy couscous with a cool, tangy yogurt drizzle. It’s healthy, vibrant, and ideal for meal prep or dinner with flair.

Ingredients

Scale

  • 1 lb ground chicken

  • 2 tbsp harissa paste (mild or spicy, to taste)

  • 1/4 cup breadcrumbs

  • 1 egg

  • 2 cloves garlic, minced

  • 1/2 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tbsp olive oil (for brushing or drizzling)

For the Couscous:

  • 1 cup dry couscous

  • 1 cup boiling water or chicken broth

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • Zest of 1 lemon

  • 2 tbsp chopped parsley or mint

For the Yogurt Sauce:

  • 1/2 cup plain Greek yogurt

  • 1 tbsp lemon juice

  • 1 clove garlic, grated

  • 1 tbsp olive oil

  • Salt to taste

  • Optional: pinch of cumin or za’atar

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

  2. In a bowl, combine all meatball ingredients. Mix gently and form into 12–14 meatballs. Place on baking sheet and brush lightly with olive oil.

  3. Bake for 18–20 minutes, or until golden and cooked through (165°F internal temp).

  4. Meanwhile, pour boiling water or broth over couscous in a heatproof bowl. Cover tightly and let sit for 5 minutes. Fluff with a fork and stir in olive oil, lemon zest, salt, and fresh herbs.

  5. For the sauce, whisk all yogurt ingredients together until smooth. Adjust seasoning to taste.

  6. Serve meatballs over couscous, drizzled with yogurt sauce. Garnish with more herbs or a sprinkle of chili flakes if desired.

Notes

Use store-bought or homemade harissa paste — adjust the amount for more or less heat. Couscous can be replaced with quinoa or bulgur. The yogurt sauce can be made ahead and keeps well for up to 3 days. Add roasted veggies like carrots or zucchini for an even more complete meal.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://recipesreverie.com/harissa-baked-chicken-meatballs/