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.
Tags:
Spicy
•Calorie Smart
•Climate Conscious
Allergens:
Barley
•Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
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
Energy (kJ)2590 kJ
Energy (kcal)619 kcal
Fat19.7 g
of which saturates6.1 g
Carbohydrate72.3 g
of which sugars18.8 g
Dietary Fiber2.3 g
Protein33 g
Cholesterol0 mg
Salt3.31 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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!
6
- 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.
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