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Kefta bowls on a bed of couscous with roasted veggies and creamy harissa sauce


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


• 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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