Harissa Beef Meatballs & Garlic Yoghurt
with Roast Veggie Couscous & Almonds
Explore a fusion like no other – beef meatballs cooked in an aromatic harissa paste. When they come together with a fluffy couscous, tossed through with roasted veggies like carrot and cauliflower and cooled off with a hit of garlic yoghurt you’ll be pleasantly surprised how the flavours meld together in the most exquisite way.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
carrot
1 portion
cauliflower
1
onion
1 packet
flaked almonds
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 packet
couscous
(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)1 sachet
vegetable stock powder
1 packet
beef mince
1 packet
harissa paste
1 packet
fine breadcrumbs
(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)1 bag
baby spinach leaves
1 bag
herbs
3 clove
garlic
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
olive oil
¾ cup
boiling water
2 tsp
honey
1 drizzle
white wine vinegar
• Preheat oven to 220ºC/200ºC fan-forced. • Thinly slice carrot into half-moons. Cut cauliflower (including the stalk) into small florets. Slice onion into wedges. • Place cauliflower, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender and brown around the edges, 20-25 minutes. • When veggies have 3 minutes remaining, add flaked almonds to one side of the tray and bake until golden.
• While the veggies are roasting, boil the kettle. • Place couscous and vegetable stock powder in a medium heatproof bowl. Add the boiling water and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and combine. Season to taste and set aside.
• In a medium bowl, combine beef mince, harissa paste, fine breadcrumbs, remaining garlic and a pinch of salt. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and a splash of water, tossing to coat.
TIP: Harissa paste helps to bind the meatballs!
TIP: The meatballs will char slightly in the pan, this adds to the flavour!
• To the bowl with the couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with harissa beef meatballs and garlic yoghurt. • Garnish with flaked almonds and tear over herbs to serve. Enjoy!