Christopher Baker
Hands-On Time
25 Mins
Total Time
55 Mins
Serves 6

How to Make It

Step 1

Heat the broiler to high. Combine the bread and milk in a medium bowl and stir 
to combine. Add the lamb, coriander, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Form into 50 teaspoon-size balls. Place on a rimmed baking sheet and broil 3 minutes. Remove from the oven.

Step 2

Meanwhile, cook the Israeli couscous according to the package directions; reserve.

Step 3

Cook the onions, harissa, and the remaining salt and pepper in the olive oil in a 
large pot over moderate heat, partially covered, until the onions are softened, 8 minutes. Add the tomatoes, broth, 
and meatballs and simmer for 15 minutes.

Step 4

Stir in the couscous to warm and serve, garnished with mint.

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