Harissa-Honey Chicken Meatballs

Juicy ground chicken meatballs coated in a mildly spicy harissa-honey glaze, served over lemon-parsley couscous for an easy 35-minute dinner.

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

Ingredients

• 1 pound ground chicken
• 0.5 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 1.5 cups chicken broth
• 1 cup couscous
• 1 teaspoon lemon zest
• 0.25 cup fresh parsley

Cooking instructions

1. Combine the ground chicken, panko, egg, garlic, cumin, salt, and pepper. Shape into 16 meatballs. (about 5 min)
2. Bring the chicken broth to a boil in a saucepan. Stir in the couscous and lemon zest, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and stir in the parsley. (about 8 min) — Boiling, then off heat
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and the centers reach 165°F (74°C), about 8 minutes. (about 8 min) — Medium heat
4. Stir the harissa paste, honey, and lemon juice together. Pour into the skillet and simmer, turning the meatballs, until the glaze thickens and coats them, about 3 minutes. (about 3 min) — Medium-low heat
5. Serve the glazed meatballs over the lemon-parsley couscous. (about 1 min)