How spicy are these meatballs? Can I adjust the heat level?

The spice level depends on your harissa paste brand—they can range from mild to quite hot. Start with less if you're sensitive to heat, and you can always add a little extra when serving. Mixing in a tablespoon of tomato paste or yogurt to the meat mixture can also help tame the heat while maintaining moisture.

Can I make this recipe with a different protein?

Absolutely! Ground turkey, lamb, or beef all work wonderfully. Each brings a different flavor profile—lamb pairs especially well with these Mediterranean flavors. For a vegetarian version, try a mixture of mashed chickpeas and chopped mushrooms with the same seasonings.

What can I substitute for harissa paste if I can't find it?

If harissa isn't available, mix 1 tablespoon tomato paste with 1 teaspoon each of smoked paprika, cumin, and coriander, plus ½ teaspoon cayenne pepper and a minced garlic clove. It won't be exactly the same, but will provide similar flavor elements.

Is there a way to make this dish ahead for a dinner party?

Yes! Form the meatballs up to a day ahead and refrigerate them, covered. The cucumber salad can be prepped 3-4 hours before serving (any longer and it becomes too watery). Cook the meatballs and prepare the couscous just before guests arrive, then keep everything warm while assembling bowls.

Harissa Chicken Meatballs with Couscous Recipe

Description

This vibrant and flavorful dish combines spicy harissa chicken meatballs with a fresh and zesty cucumber herb salad. Served over a bed of couscous and complemented by a creamy dollop of hummus, this bowl is a perfect balance of hearty, refreshing, and savory flavors. Ideal for a weeknight dinner or meal prep, this recipe is both simple to make and packed with nutrients!

Ingredients

Units Scale

For the harissa chicken meatballs

1 pound ground chicken
1/4 cup harissa paste
3 cloves garlic, finely chopped
1/4 cup finely chopped yellow onion
1/4 cup packed flat-leaf parsley, finely chopped
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil (for pan frying)

For the cucumber herb salad

1 1/2 cups diced seedless cucumber
Juice of 1/2 a large lemon
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Salt and pepper, to taste

For the bowls

Couscous, rice, quinoa, or your favorite bowl base
Your favorite hummus
Crumbled feta
Fresh dill and mint (for garnish)
Extra harissa paste (optional)
Extra virgin olive oil
Lemon wedges

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Meatball Mixture
Preheat your oven to 400℉ and line a baking sheet with parchment paper. In a medium bowl, combine the ground chicken, harissa paste, garlic, onion, parsley, dill, mint, salt, and pepper. Mix the ingredients gently with your hands until just combined. Wet or oil your hands to make forming the meatballs easier, then roll the mixture into 12-14 meatballs.
Cook the Meatballs on the Stovetop
Heat a large nonstick or cast iron skillet over medium to medium-high heat and add the olive oil. Once hot, place the meatballs in the skillet and cook for 3-4 minutes on each side until they’re deeply golden brown.
Finish Cooking the Meatballs in the Oven
Transfer the browned meatballs to the prepared baking sheet. Bake for 12-15 minutes or until completely cooked through.
Make the Cucumber Herb Salad
While the meatballs are cooking in the oven, prepare the cucumber herb salad. In a small bowl, combine the diced cucumber, lemon juice, red onion, dill, and mint. Mix well and season with salt and pepper to taste.
Assemble the Bowls
Spread a generous dollop of hummus on the bottom of each bowl. Add your chosen bowl base (couscous, rice, or quinoa). Layer on a few scoops of cucumber herb salad and place the cooked meatballs on top. Garnish with crumbled feta, torn fresh dill and mint, and a drizzle of extra virgin olive oil. If desired, add a little extra harissa paste and a squeeze of lemon juice. Serve with lemon wedges on the side

Notes

For extra flavor, toast your couscous in olive oil before cooking. This adds a nutty aroma and slight crispiness.
If you prefer a milder spice level, reduce the harissa paste in the meatballs or choose a mild harissa brand.
These meatballs can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or on the stove before serving.
This dish can easily be made gluten-free by replacing couscous with a gluten-free grain like quinoa.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 2g
Sodium: 560
Fat: 17
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 75