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Harissa Beef Meatballs & Garlic Yoghurt

Harissa Beef Meatballs & Garlic Yoghurt

with Roast Veggie Couscous & Almonds

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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.

Allergens:Tree NutsGlutenMilk

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2901 kJ
Fat24.8 g
of which saturates9.7 g
Carbohydrate71.8 g
of which sugars18.3 g
Protein44.4 g
Sodium1062 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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!

5

• 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.

6

• 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!