- Hot & Bold
- Mains
- Prep 25 min
- Cook 35 min
- Serves 4
Warm spices, a fiery red sauce and a cooling spoon of yoghurt on top. The meatballs bake on a tray, then finish in the sauce, so there is very little fuss. The couscous takes five minutes.
Ingredients
For the meatballs
- 500 g minced lamb
- 1 small onion, grated
- 2 garlic cloves, crushed
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 40 g breadcrumbs
- 1 egg
- 1 tsp salt
For the sauce
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp harissa paste
- 400 g tin chopped tomatoes
- 1 tsp honey
For the couscous
- 250 g couscous
- 300 ml hot vegetable stock
- Zest and juice of 1 lemon
- A large handful of parsley and mint, chopped
- 1 tbsp olive oil
To serve
- Thick yoghurt
- Toasted flaked almonds, optional
Method
- Heat the oven to 200°C and line a tray with baking paper. Mix all the meatball ingredients well and roll into 16 balls. Bake for 15 minutes, until browned.
- While they bake, heat the oil in a wide pan. Cook the onion for 8 minutes until soft. Add the garlic and harissa and stir for 1 minute.
- Add the tomatoes, honey and 100 ml water. Simmer for 10 minutes, then add the meatballs and simmer for 5 more minutes.
- Put the couscous in a bowl with the olive oil, pour over the hot stock, cover and leave for 5 minutes. Fluff with a fork and stir in the lemon zest and juice and the herbs.
- Serve the meatballs and sauce over the couscous with a spoonful of yoghurt and, if you like, almonds.
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