Dinner recipe
Mild harissa beef meatballs simmered in tomato sauce and served with apricot couscous, cucumber yoghurt, mint, and lemon.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Image: Shop Sorted generated asset
Ingredients
large frying pan, heatproof bowl, mixing bowl, fork, grater, knife, chopping board
Method
Finely chop the red onion, grate the garlic, dice the cucumber, finely chop the dried apricots, shred the mint leaves, then zest and juice the lemon.
Mix the beef mince with half the red onion, half the garlic, ground cumin, smoked paprika, and black pepper to season the meat. Shape into 20 small meatballs.
Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook for 5 to 6 minutes, turning carefully, until browned on several sides.
Add the remaining red onion and garlic to the pan for 2 minutes. Stir in the mild harissa paste, chopped tomatoes, and 100ml water, then simmer for 10 to 12 minutes until the meatballs are cooked through and the sauce is thick.
Put the couscous and dried apricots in a heatproof bowl. Pour over 380ml boiling water, cover with a plate, and leave for 8 minutes. Fluff with a fork and stir in the lemon zest, half the lemon juice, and half the mint.
Stir the Greek yoghurt with the cucumber, remaining lemon juice, and remaining mint. Add a small pinch of black pepper.
Divide the apricot couscous between bowls. Spoon over the harissa beef meatballs and tomato sauce, then add cucumber yoghurt alongside.
