• Boulettes façon keftas bœuf et agneau Cool&Simple
• 1 ½ tasse couscous
• 1 poivron orange, coupé en lanières
• 1 courgette, coupée en demies rondelles
• ½ tasse tomates cerise
• ½ oignon rouge, finement tranché
• Huile d’olive
• ¾ tasse yogourt nature
• ½ c. à thé zaatar
• 1 c. à thé harissa (épicé – mettre au goût)
• Jus d’un citron
• 1 c. à thé zeste de citron
• Sel au goût
• 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!