Beef Meatballs in Harissa Sauce
with Charred Courgette and Mint Couscous
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3 unit(s)
Garlic Clove
1 bunch(es)
Mint
10 grams
Chicken Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 sachet(s)
Roasted Spice and Herb Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
240 grams
British Beef Mince
¾ unit(s)
Courgette
(May contain Celery)
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
2 tbsp
Water for the Breadcrumbs
¼ tsp
Salt for the Breadcrumbs
150 milliliter(s)
Water for the Sauce
240 milliliter(s)
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
In a large bowl, combine half of the remaining garlic, roasted herb and spice blend, breadcrumbs, salt, and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person.
IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add a third of the garlic and fry for 1 min. Pour the water for the couscous (see pantry for amount) and chicken stock paste into a saucepan and bring to the boil.
When boiling, remove from the heat, stir in the couscous, and pop a lid on the pan.
Leave to the side for 8-10 mins or until ready to serve.
While the meatballs cook, trim the courgette, then quarter lengthways. Chop into 1cm chunks.
Heat a frying pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Heat a drizzle of oil in the now-empty frying pan to medium-high heat.
Once hot, add the tomato puree, harissa and remaining garlic and fry for 1-2 mins. Add the water (see pantry for amount) and a pinch of sugar if you have any, simmer for 2-3 mins, until thickened slightly.
Taste, season with salt and pepper if you feel it needs it.
When ready to serve, stir through the charred courgette and chopped mint.
When the meatballs are ready, stir them through the sauce to coat. Cook for 1-2 mins to ensure the meatballs are piping hot.
Share your couscous between your serving bowls.
Top with your saucy meatballs.
Enjoy!
