High Protein, High Fiber
Special Equipment: KitchenAid Grain and Rice Cooker; 5 quart sauté pan
Cook Time: 30 minutes
Servings: 6 servings
Meatball ingredients
- 226g ground lamb
- 454g ground beef
- ½ cup (68g) panko bread crumbs
- 1 tablespoon (14g) garlic powder
- 1 teaspoon (6g) sea salt
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (2g) cumin
- Zest of a lemon
- 2 tablespoons (7g) fresh parsley, finely minced
- 2 tablespoons (7g) fresh coriander, finely minced
- 1 large egg (56g), whisked
For the sauce:
- 3 tablespoons (44ml) olive oil, divided
- 3 large (4-5g each) garlic cloves, finely minced
- 1 small (150g) onion, diced
- 1-2 tablespoons (15-30g) harissa paste
- 396g each can crushed tomatoes
- ½ teaspoon (2g) ground cinnamon
- 1 teaspoon (6g) sea salt
For the couscous:
- 1 ½ cups (259g) dry moroccan couscous
- 1 cup (145g) golden raisins
- ½ teaspoon (3g) sea salt
- ¼ cup (90g) butter, melted
Method
1. Place all the meatball ingredients into a bowl and use your hands to fully incorporate ingredients together. Then, form meatballs into walnut-sized balls and set on a sheet pan or cutting board as completed.2. Heat a large skillet on medium high heat and add 3 tablespoons of oil. Add the diced onion and minced garlic; use a wooden spatula to sauté for 3-4 minutes, or until onions are translucent. Then, add the harissa (Pro Tip: Harissa paste can vary in spiciness, so season to taste by adding small increments at a time), crushed tomatoes, cinnamon and salt and stir to fully incorporate. Finally, nestle the meatballs into the sauce. Increase the heat and bring the mixture to a fast simmer, then reduce heat back to medium, cover, and allow meatballs to cook for 20-25 minutes (or internal temp of meatballs is 160 degrees), stirring once or twice to turn meatballs in the sauce.
3. While the meatballs are cooking, make the couscous. On the KitchenAid Grain and Rice Cooker, select the Couscous menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting, then insert the steamer basket and add the golden raisins into the steamer basket. Close the lid and press start. . When finished, pour the steamed raisins into the couscous along with the salt and melted butter and fluff all together with a fork.
4. Portion the couscous into a bowl then spoon the meatballs and sauce over the prepared couscous. Finish with chopped parsley and serve immediately.
