Harissa-Honey Glazed Chicken Meatballs with Lemon Couscous

Juicy ground chicken meatballs coated in a spicy-sweet harissa and honey glaze, served over fluffy, bright lemon-herb couscous for a balanced and quick weeknight dinner.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb ground chicken
• 1.5 cup couscous
• 3 tbsp harissa paste
• 2 tbsp honey
• 3 clove garlic
• 0.5 cup parsley
• 1 each lemon
• 0.5 cup panko breadcrumbs
• 2 tbsp olive oil
• 1.75 cup chicken broth
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. In a large bowl, combine the ground chicken, panko breadcrumbs, half of the minced garlic, half of the chopped parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix until just combined and form into 16 meatballs.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, cooking until the center reaches an internal temperature of 165°F, about 8 to 10 minutes. (about 10 min)
3. In a small bowl, whisk together the harissa paste, honey, and the remaining garlic. Pour the mixture into the skillet with the meatballs, tossing gently to coat, and simmer for 2 minutes until the glaze thickens slightly. (about 2 min)
4. While the meatballs cook, bring the chicken broth to a boil in a medium pot. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff with a fork, then stir in the remaining parsley, lemon juice, remaining salt, and pepper. (about 8 min)