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Harissa Baked Chicken Meatballs with Couscous & Yogurt

Irresistible Harissa Baked Chicken Meatballs with Couscous & Yogurt

Enjoy the bold flavors of Harissa Baked Chicken Meatballs with Couscous and Yogurt, a healthy twist on comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Chicken Thigh opt for thigh over breast for moist meatballs
  • 2 tblsp Shallots adds aromatics; substitute with onions in a pinch
  • 2 cloves Garlic fresh is best, but garlic powder can work too
  • 1/2 cup Dried Apricots feel free to swap for raisins or dates
  • 1/4 cup Fresh Parsley & Dill other herbs like cilantro or basil can also be used
  • 1 tblsp Ground Harissa can replace with harissa sauce if needed
  • 1/2 cup Bread (for soaking) any breadcrumbs will do
For the Side
  • 1 cup Pearl Couscous regular couscous or quinoa will work as alternatives
For the Sauce
  • 1 cup Yogurt Greek yogurt provides thickness while non-dairy options are available
  • 1 tblsp Lemon Zest brightens the sauce wonderfully
  • 1 tblsp Lemon Juice lime can replace for a different twist

Equipment

  • oven
  • baking sheet
  • Medium saucepan
  • mixing bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper.
  2. Soak diced bread in warm water for about 5 minutes. Squeeze out excess water and set aside.
  3. Heat olive oil in a medium saucepan and sauté shallots and garlic for 3-4 minutes. Add dried apricots and cook for an additional minute, then remove from heat.
  4. In a mixing bowl, combine ground chicken, soaked bread, herbs, ground harissa, and cooled shallot mixture. Mix until incorporated and chill for 20 minutes.
  5. Form the mixture into 15 equal meatballs and place on the baking sheet. Drizzle lightly with olive oil and bake for 25-30 minutes or until golden brown.
  6. Cook pearl couscous in boiling salted water for about 8 minutes or until tender. Drain excess water and stir in olive oil and remaining herbs.
  7. In a bowl, whisk together yogurt, harissa, lemon zest, and lemon juice. Season with salt to taste.
  8. Serve couscous on plates, top with meatballs, harissa yogurt sauce, and garnish with pecans and fresh herbs.

Notes

Store cooked meatballs in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a preheated oven to maintain juiciness.