dinner · middle_eastern
Harissa Turkey Meatballs with Herbed Couscous & Feta
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Instructions
1
Combine chicken broth, olive oil, and a pinch of salt in a small saucepan, cover, and bring to a boil.
2
Preheat the air fryer to 390°F (200°C) for 4 minutes while the broth comes to a boil.
3
Add pearl couscous to the boiling broth, cover with lid, reduce heat to low, and simmer 9 minutes.
4
Finely chop fresh parsley and fresh mint leaves, mince garlic cloves, and cut lemon into wedges on the board.
5
Combine ground turkey, harissa paste, minced garlic, cumin, coriander, salt, pepper, and half the herbs in a bowl.
6
Mix gently with your hands and shape the turkey mixture into 10 evenly sized meatballs, about 1.5 inches wide.
7
Lightly brush the air fryer basket with olive oil, arrange meatballs in a single layer, and air fry for 9 minutes.
8
Cook until the meatballs are browned and sizzling on the exterior and reach an internal temperature of 165°F.
9
Remove couscous from heat, uncover, and fold in fresh baby spinach until completely wilted from the residual steam.
10
Stir remaining chopped parsley, fresh mint, olive oil, and a squeeze of fresh lemon juice into the pearl couscous.
11
Divide warm herbed couscous and golden harissa meatballs between plates, scattering crumbled feta over top with lemon wedges.
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