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harissa meatballs with feta and bulgar wheat


Harissa meatballs with whipped feta and herby bulgar wheat


  • 500g of lamb or beef mince
  • A jar of harissa
  • 200g of bulgar wheat
  • 100g of feta (a little extra to crumble for garnish)
  • 3 tbsp natural yoghurt
  • 1 medium brown onion, finely chopped
  • 1 medium red onion, finely chopped
  • A cucumber, chopped
  • 6-8 good sized vine tomatoes (chopped)
  • Bunch of chopped mint
  • Bunch of chopped coriander
  • Olive oil
  • Juice of a lemon (used in 2 elements of dish)
  • 2tsp of ras el hanout

This is a delicious dinner that is healthy enough to be a mid week dinner and delicious enough to be a weekend treat!

We pack the bulgar wheat full of herbs and vegetables so that you get your hit of skin loving protein and antioxidants!

You can actually use lamb or beef mince, if using beef and you feel like being a little more indulgent, choose a slightly higher fat content so that the meatball isn’t too dry.

You can use more or less harissa depending on your tolerance and desire for a bit of spice!

This recipe serves 3-4


  1. Cook the bulgar wheat according to instructions, drain and add a glug of good quality olive oil, salt and pepper and a good squeeze of lemon. Set aside and leave to cool.

  2. Use your hands to mix the chopped brown onion, 1.5 tbsp harissa, tbsp of chopped mint and Ras El Hanout until well combined. Divide into 12 meatballs

  3. Fry the meatballs in a little olive oil and a medium heat and brown well on all sides. Pop them in the oven for 10 mins or so, or until they are completely cooked through.

  4. Use a food processor to blend feta, natural yoghurt and a dessert spoon of lemon juice. Taste and season accordingly.

  5. Thin down 2 tbsp of harissa with olive oil

  6. Add chopped cucumber, tomatoes, red onion and most of the rest of the herbs (just keeping a few back for garnish) to the cooled bulgar wheat.

  7. Assemble according to the photo and garnish with remaining herbs and just a little crumbled feta.