Harissa Spiced Pork Meatballs
with green beans, cherry tomatoes and pearled 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.
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
125 grams
Cherry Tomatoes
100 grams
Green Beans
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Honey
150 grams
Couscous
(Contains Wheat May be present Egg, Lupin, Mustard, Soya)
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
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Roughly chop the parsley (stalks and all).
- In a large bowl, combine the mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the parsley.
- 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 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
- Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
- Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
- Cover with a lid and leave to the side 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.
- 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 the remaining 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.
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