Moroccan lamb meatballs with harissa couscous

Fantastic homemade meatballs spiced with cumin and corriander and served with spicy harissa couscous with mint and Greek yoghurt.

SERVE: 4 | PREP & SERVE: 30 min

Ingredients

• 2 tsp ground cumin

• 2 tbsp ground coriander

• 50g breadcrumbs in 2tbsp of water

• 1 garlic clove , crushed

• 500g lamb mince

• 1 lemon juiced

• 1 egg

• 20g fresh mint, chopped

• 2tbsp olive oil

• 150ml natural yoghurt , to serve

  For the couscous

• 300g couscous

• 50g butter

• 2 tbsp harissa - shop-bought or see below, to serve

Method

1. Mix all the meatball ingredients together (except the olive oil and yoghurt)

2. Combine the mixture well into 18- 20 balls.

3. Drizzle the oil in a frying pan over a medium to high heat. Add the meatballs and fry (turning regularly) for 10 - 15 minutes until caramelised on the outside and cooked through.

4. Meanwhile add the couscous, harissa and butter in a bowl and cover with 400ml of boiling water. Once all the water has been absorbed fluff up with a folk.

5. Place the couscous in a bowl and top with the meatballs, yoghurt and a dollop of harissa, sprinkled with fresh mint.