Harissa Spiced Pork Meatballs
with green beans, cherry tomatoes and couscous
Pork meatballs are given a Middle Eastern twist with the addition of ras-el-hanout spice blend. Adding to the effect is a bed of fluffy couscous which is mixed through with fresh parsley, for a simultaneously satisfying and fresh meal.
The quantities provided above are averages only.
Ingredients
240 grams
Irish Pork Mince
1 sachet(s)
Ras-el-Hanout
1 pack(s)
Passata
1 sachet(s)
Harissa Paste
1 unit(s)
Shallot
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
5 grams
Parsley
100 grams
Couscous
(Contains Wheat May be present Soya)
125 grams
Cherry Tomatoes
75 grams
Green Beans
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Honey
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- In a large bowl, combine the mince, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Pour the couscous and half the stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- Cover with a plate or cling film.
- Leave aside for 10 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, trim the green beans and then chop into thirds. Halve the cherry tomatoes.
- Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans, cherry tomatoes and shallot.
- Fry until starting to char, 3-4 mins. Stir in the ras-el-hanout and fry for 1 min.
- Add the passata, ½ tsp sugar (per 2P), 2 tbsp water (per 2P), remaining stock and cooked meatballs.
- Cover and simmer until the veg is tender, 4-5 mins.
- To finish, mix through the harissa paste, honey and a knob of butter.
- Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
TIP: Add less harissa if you don't like things spicy!
- Mix half the parsley into the couscous, fluffing it up as you go.
- Divide the herby couscous between deep plates or bowls.
- Top with the meatballs and veg, drizzling over any sauce remaining in the pan.
- Finish with a scattering of the remaining chopped parsley.
