Kefta bowls on a bed of couscous with roasted veggies and creamy harissa sauce
Ingredients
•Kefta-Style Meatballs Beef and Lamb Cool&Simple
• 1 ½ cup couscous, dry
• 1 orange bell pepper, sliced
• 1 zucchini, cut in half rounds
• ½ cup cherry tomatoes
• ½ red onion, thinly sliced
• Olive oil
• ¾ cup plain yogurt
• ½ tsp zaatar
• 1 tsp harissa sauce (spicy – add to taste)
• Juice from 1 lemon
• 1 tsp lemon zest
• Salt and pepper, to taste
Preparation
• Preheat oven to 400F.
• Line a baking tray with a silicon mat or parchment paper.
• Put the meatballs and the vegetables on the baking tray.
• Drizzle with olive oil and add salt and pepper to taste.
• Bake for 20 minutes, flipping everything halfway through.
• Bring water to boil.
• Put couscous in a big bowl and pour boiling water over it until it is 1cm above the couscous.
• Cover the bowl with a lid or cling wrap and let rest for 5-10 minutes. Fluff with a fork and set aside.
• In a small bowl, mix the yogurt with the zaatar, 1 tsp lemon juice, lemon zest, and harissa sauce to taste. Set aside.
• Mix the roasted vegetables with the couscous and add 1 tbsp lemon juice and a drizzle of olive oil. Mix well.
• Divide into bowls, top with meatballs and a spoonful of harissa sauce.
• Enjoy!
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