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


• 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!

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