Harissa Chicken Meatballs with Couscous and Cucumber Herb Salad

Step 1

Begin by making the meatballs. Preheat oven to 400℉ and line a baking sheet with parchment paper. In a medium bowl, combine the ground chicken, harissa, garlic, onion, parsley, dill, mint, salt, and pepper. Mix with your hands until just combined. Wet or oil your hands to make the rolling process easier, and roll into 12-14 meatballs.

Step 2

Heat a large nonstick skillet or cast iron pan over medium to medium-high heat. Add olive oil. Once hot, add the meatballs and cook for 3-4 minutes per side, or until deeply golden brown. Transfer meatballs to prepared baking sheet and bake for 12-15 minutes or until cooked through.

Step 3

While meatballs are baking, make the cucumber herb salad. In a small bowl, stir together the diced cucumber, lemon juice, red onion, dill, and mint. Season to taste with salt and pepper.

Step 4

To assemble bowls, spread a generous dollop of hummus on the bottom of your bowl. Top with couscous or your preferred bowl base, followed by a few scoops of cucumber herb salad and the meatballs. Sprinkle with crumbled feta and torn fresh dill and mint. Drizzle on a little harissa paste if you’d like. Drizzle bowls with a little extra virgin olive oil and a squeeze of lemon. Serve with extra lemon wedges.