Preheat the oven to 200°C.
Place the pepper pieces together with the cherry tomatoes on a baking tray lined with baking paper and roast them for 30 minutes.
30 minutes
Mix all ingredients for the balls and roll balls with wet hands.
Heat the olive oil in a pan and fry the meatballs until brown and done. Meanwhile, in another pot, fry the shallots together with the garlic in a spoonful of oil and add the diced tomatoes.
Finely chop the roasted peppers and cherry tomatoes in the blender, together with the harissa, cumin powder, salt and pepper.
Add this mixture to the tomato cubes and let it simmer for another 2 minutes.
Place the balls in the sauce and decorate with basil.
Serve with the couscous.