Chicken and olive meatballs with harissa dressing. Photo / Supplied Expand

Chicken and olive meatballs with harissa dressing. Photo / Supplied

Serves 4

3 slices white bread
1/4 cup milk
500g chicken mince
2 cloves garlic, crushed
1/4 cup chopped black olives
1 egg, lightly beaten
2 Tbsp olive oil
3 cups cooked instant couscous
4 spring onions, trimmed and sliced
1 cup mint leaves

Harissa dressing

1 Tbsp store-bought harissa paste
1 Tbsp lemon juice

To make the harissa dressing, combine the harissa and lemon juice. Set aside. Place the bread and milk in a large bowl and set aside for 2-3 minutes or until milk is absorbed.

Tear bread into pieces, add the chicken, garlic, olive and egg and mix well to combine. Using damp hands, roll 1 Tbsp of the mixture at a time into balls. Heat oil in a large non-stick frying pan over medium heat.

Cook the meatballs, in batches, for 5-6 minutes or until cooked through and golden. Combine the couscous, spring onion and mint in a bowl and mix to combine.

Top with the meatballs and spoon over harissa dressing to serve.