Moroccan Meatballs With Herb Couscous

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g minced lean lamb
• 1 red onion, grated
• 2 garlic cloves, crushed
• 2 cm fresh ginger, chunk root, grated
• 1/8 teaspoon dried chili pepper flakes
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 800 g plum tomatoes (2 x 400g tins)
• 200 ml chicken stock
• 1 cup fresh coriander, chopped
• 200 g couscous
• 50 g butter
• 350 ml chicken stock, boiling
• 1 cup fresh coriander, chopped
• 1 cup fresh parsley, chopped

Recipe

• 1 meatballs:.
• 2 put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well.
• 3 mix and form into little meatballs, should have around 30.
• 4 heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
• 5 scoop out, then add the rest of the garlic, ginger and spices and cook for 2 minutes.
• 6 add the tomatoes and stock and season.
• 7 simmer for 10 minutes, then add back the meatballs and cook for another 20 minutes until sauce is thickened. stir in the coriander.
• 8 couscous:.
• 9 to make the couscous put in a bowl with the butter and some seasoning.
• 10 pour over the chicken stock and cover with clingfilm.
• 11 leave for 10 minutes. stir the herbs through and serve with meatballs.