Servings: 4
Time: 30 Minutes
Calories: 543 per serving
Ingredients:
454 grams Extra Lean Ground Chicken
24 grams Harissa
3 Garlic (cloves, minced)
Sea Salt & Black Pepper (to taste)
41 grams Parsley (chopped, divided)
6 grams Mint Leaves (chopped, divided)
533 milliliters Water
205 grams Couscous (dry)
1/8 Lemon (juiced, zested)
59 milliliters Extra Virgin Olive Oil
223 Cherry Tomatoes (halved)
75 Feta Cheese (crumbled)
Directions
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- In a large bowl, mix together the chicken, harissa, garlic, salt, pepper, half of the parsley, and half of the mint until well combined.
- Using slightly damp hands, form into balls approximately two inches in diameter. Transfer to the prepared baking sheet and place in the oven to cook for 12 to 15 minutes. Turn the oven to broil and broil for eight to ten minutes or browned on top and cooked through. Watch closely as broilers can vary greatly between ovens.
- While the meatballs cook, bring the water to a boil in a medium-sized pot. Once boiling, add the couscous. Reduce the heat to a simmer, cover, and cook for 15 minutes or until most of the liquid is gone and the couscous is cooked through. Drain any excess water if needed.
- Transfer the couscous to a bowl and add the lemon juice, lemon zest, oil, tomatoes, feta cheese, remaining parsley, and remaining mint. Season with salt and pepper.
- Divide the couscous and meatballs evenly between plates and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to three days.
Serving Size:
One serving is approximately four meatballs and 3/4 cup couscous salad.
Dairy Free:
Use dairy-free feta cheese or omit.
