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Not-So-Hot Harissa Lamb Kofta Bake with Spinach and Couscous

Not-So-Hot Harissa Lamb Kofta Bake with Spinach and Couscous

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Originating in Tunisia, the North African red pepper paste of harissa lends a subtle heat to these tender tray-baked lamb kofta (or meatballs, if you like). Roasted in a rich tomato and capsicum sauce, spooned over fluffy couscous and drizzled with lemony yoghurt, this dish is all set to be your hump-day hero.

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