Beef, Apricot & Harissa Meatballs

Homemade meatballs can be so falvoursome and filling! This recipe inspired by Gousto, is one I have made a few times and is a favourite of mine!


Recipe for 2 people. Prep time 25-30 mins.


  • 1 large handful of cashew nuts
  • 100g couscous
  • 10g parsley
  • 1 spring onion
  • 250g British beef mince
  • 80g natural yoghurt
  • 30g diced dried apricots
  • 1 beef stock cube
  • 1 tbsp harissa paste


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Add the cashew nuts to a small baking tray or oven-proof dish. Put them in the oven for approx. 8-10 min or until they have darkened slightly in colour then transfer to a plate and keep the tray (you’ll use it later).
  2. Meanwhile, trim then chop the spring onion finely. Chop the parsley finely, including the stalks, keeping the stalks and leaves separate. Boil a kettle.
  3. Combine the beef mince, chopped spring onion, diced apricots, parsley stalks, crushed beef stock cube and a generous pinch of pepper. Mix thoroughly with clean hands, then divide the mixture into 6  and shape into meatballs. Add the meatballs to your reserved baking tray (use foil to avoid a mess!) and put them in the oven for approx 15 min or until cooked through.
  4. Meanwhile, dissolve the harissa paste in 200ml boiled water in a large bowl. Add the couscous, cover and set aside.
  5. Chop the roasted cashew nuts coarsely. Mix the natural yoghurt with a drizzle of olive oil and a pinch of salt and pepper.
  6. Fluff the couscous with a fork, season with salt and pepper and mix most of the chopped parsley leaves through (save a few pinches for garnish!)
  7. Once cooked, serve the meatballs over the couscous with the yoghurt dotted over. Garnish with the chopped cashew nuts. Enjoy!

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Happy munching!




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