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Home / Learn / Harissa Lamb Meatballs with Cucumber Yogurt Sauce and Couscous

Harissa Lamb Meatballs with Cucumber Yogurt Sauce and Couscous

Pasindu · 1 min read · Updated July 5, 2026

These harissa lamb meatballs hit that satisfying sweet spot of bold, spiced flavour without a complicated cook. The harissa brings heat and depth to the lamb, the cucumber yogurt keeps things cool and creamy, and the couscous soaks up all the juices — making it a genuinely complete, balanced dinner plate.

Each serving clocks in around 540 calories with 38g of protein, so it works well whether you’re tracking macros or just want a filling weeknight meal that doesn’t take forever to pull together.

⏱️
15 minPrep Time
🔥
20 minCook Time
🍽️
4Servings
📊
MediumDifficulty

Nutrition Per Serving

542Calories
38gProtein
44gCarbs
22gFat

Ingredients

  • 600g lean ground lamb (10–15% fat)
  • 2 tbsp harissa paste
  • 3 cloves garlic, minced (divided)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 30g breadcrumbs
  • 1 egg, lightly beaten
  • 1 tbsp olive oil
  • 240g dry couscous
  • 300ml low-sodium chicken or vegetable stock, boiling
  • 1 tsp olive oil (for couscous)
  • 300g plain low-fat Greek yogurt
  • ½ cucumber, grated and excess water squeezed out
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh mint, finely chopped (divided)
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp lemon zest
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Instructions

  1. In a large bowl, combine the ground lamb, harissa paste, two-thirds of the minced garlic, cumin, coriander, smoked paprika, salt, pepper, breadcrumbs, and beaten egg. Mix until just combined — don't overwork the meat or the meatballs will be dense.
  2. Roll the mixture into 20 evenly-sized meatballs (about 30g each) and place on a plate. If you have time, refrigerate for 10 minutes to help them hold their shape.
  3. Make the cucumber yogurt sauce: stir together the Greek yogurt, grated cucumber, remaining garlic, lemon juice, lemon zest, and half the chopped mint. Season with a pinch of salt, mix well, and refrigerate until serving.
  4. Place the dry couscous in a heatproof bowl, drizzle with 1 tsp olive oil and a pinch of salt, then pour over the boiling stock. Stir once, cover tightly with a plate or cling film, and leave to steam for 5 minutes.
  5. While the couscous steams, heat 1 tbsp olive oil in a large non-stick frying pan or skillet over medium-high heat. Add the meatballs in a single layer and cook for 10–12 minutes, turning every few minutes, until browned all over and cooked through (internal temperature 75°C / 165°F).
  6. Fluff the couscous with a fork and fold in the chopped parsley and remaining mint.
  7. Divide the couscous between four bowls, top with 5 meatballs per serving, spoon the cucumber yogurt sauce generously over the top, and finish with an extra sprinkle of fresh herbs or a drizzle of harissa if desired.

Kitchen Gear for Harissa Lamb Meatballs with Cucumber Yogurt Sauce and Couscous

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★★★★★ 4.8 · $22.99
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Cast Iron Skillet, 12"
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