Community recipe
Sheet-Pan Harissa-Honey Chicken Meatballs with Roasted Cauliflower and Couscous
Tender, warmly spiced chicken meatballs roast alongside caramelized cauliflower and red onion, then get a bright lemony yogurt finish over fluffy couscous. Harissa and honey make the weeknight-friendly twist: gently smoky, lightly sweet, and not overly spicy.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1.25 cup chicken broths
- 1 cup couscous
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 1 lb ground chicken
- 0.5 cup panko breadcrumb
- 1 egg, beaten
- 2 garlics, finely grated
- 2 tbsp parsley, finely chopped
- 1 tbsp harissa paste
- 1 tbsp honey
- 1 tsp ground cumin
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 1 cauliflower, cut into 1-inch florets
- 1 red onion, cut into 1-inch wedges
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 0.75 cup greek yogurt
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp water
- 0.25 tsp kosher salt
Make it
Instructions
- 01
Heat the oven and line the pan
Set an oven rack in the upper-middle position and heat the oven to 425°F (220°C). Line a large rimmed baking sheet completely with parchment paper, pressing it flat into the corners; this is the lined pan for roasting. | Why: Lining the pan before any food is added prevents sticking and makes cleanup easy.
- 02
Cook the couscous
In a medium saucepan, combine 1 1/4 cups chicken broth, 1 cup couscous, 1 tbsp olive oil, and 1/4 tsp kosher salt. Bring to a boil over medium-high heat, stirring once. Cover, remove from the heat, and let stand undisturbed for 5 minutes. Fluff with a fork, then keep covered until serving. | Why: Steeping off the heat lets the couscous absorb liquid evenly and stay light rather than gummy.
- 03
Mix and shape the meatballs
In a large bowl, gently mix 1 lb ground chicken, 1/2 cup panko breadcrumbs, 1 egg, 2 cloves garlic, 2 tbsp parsley, 1 tbsp harissa paste, 1 tbsp honey, 1 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper just until no dry crumbs remain. With clean, lightly damp hands, shape the mixture into 16 equal meatballs, about 1 1/2 inches wide, and place them on a clean plate. Wash your hands well after handling the raw chicken. | Why: Gentle mixing keeps the meatballs tender, while even shaping helps them finish at the same time.
- 04
Roast the vegetables and meatballs
On the parchment-lined baking sheet, toss 1 large cauliflower, 1 red onion, 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated. Spread into a single layer and roast for 10 minutes. Carefully remove the pan, turn the vegetables, and nestle the meatballs among them without crowding. Return the pan to the oven and roast for 12 to 15 minutes, turning the vegetables once more if needed, until the cauliflower has browned edges and the meatballs reach 165°F (74°C) at their centers. Rest the pan for 3 minutes. | Why: Starting the vegetables first gives them time to caramelize, while the short final roast keeps the chicken juicy and fully cooked.
- 05
Stir the yogurt sauce and serve
In a small bowl, stir 3/4 cup Greek yogurt, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp kosher salt until smooth and drizzleable. Divide the couscous among four shallow bowls, then top with the roasted vegetables and four meatballs per bowl. Spoon over the yogurt sauce and serve warm. | Why: The cool, tangy sauce balances the sweet heat of the meatballs and brings the whole bowl together.
