Sticky Harissa and Pomegranate Vegetarian Meatballs
For a delicious meat-free recipe that the whole family will love, try Quorn Sticky Harissa and Pomegranate Vegetarian Meatballs with Lemon Couscous.
These harissa and pomegranate glazed Quorn Swedish Style Balls are a flavourful, yet quick and easy to make dish.
Quorn vegetarian meatballs are cooked and coated in a sweet, sticky pomegranate glaze that packs a punch from the harissa. Serve them up with a simple zesty lemon couscous and top with fresh herbs for a delicious meal, that's perfect for summer evenings.
Recipe by @lagomchef.
- Weeknight Dinner Recipes
- Vegetarian Meatball Recipes
- Your Plate - Homemade Recipes
- Summer Vegetarian and Vegan Recipes
A Little Effort
- 1 Big Value Bag of Quorn Swedish Style Balls
- 200g cous cous
- 1 lemon
- A drizzle of olive oil
- A pinch of salt
- 100ml pomegranate molasses
- 2 tbsp harissa paste
- 50g caster sugar
- 50g store bought crispy onions (optional)
- 1 tbsp cornflour
- 1 pomegranate
- Fresh herbs (parsley, mint, chives)
- Start by cooking your Quorn Swedish Style Balls according to pack instructions.
- To a saucepan, add the pomegranate molasses, harissa, caster sugar and a splash of water. Bring to the boil then reduce to a simmer.
- Mix the cornflour with a little water to make a thin paste and add to the sauce. Bubble away so it thickens, have a taste and adjust the seasoning. If adding crispy onions add them now.
- Meanwhile, put your couscous in a bowl, drizzle with olive oil, add lemon juice, season with salt and just cover with boiling water. Allow to rehydrate for 10 minutes.
- Pop the Quorn Swedish Style Balls into the sauce and mix through.
- To serve, load up a bowl with couscous, top with the Quorn Swedish Style Balls then sprinkle over pomegranate seeds, herbs and any extra crispy onions.
Recipe by @lagomchef
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