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Method
Place all the meatball ingredients in a bowl add salt
Using hands mix to combine then roll into smallish meatballs
Fry the meatballs in olive oil until nicely browned on all sides and then set aside
Fry the onions, garlic and spice ingredients for the sauce in the meatball pan (with a dash more olive oil) until softened – about 5 mins
Add the tomatoes and the stock, and salt
Bring to the boil and then reduce to a simmer for about 10 minutes until slightly thickened
Add the meatballs back into the sauce and allow them to finish off cooking – about 8 – 10 minutes
Make the couscous, pouring the hot stock and olive oil over the grains in a bowl.
Cover and allow to stand until all the water has been absorbed.
Fluff up with a fork and mix in the freshly chopped herbs to serve.
Give couscous a fresh lift with herbs. Chopped coriander and parsley are classic, mint or basil are excellent.
Grated lemon rind and a squeeze of juice are also good.
Ingredients
250gm beef or lamb mince (or both)
small onion grated
1 garlic clove crushed
a pinch of dried chilli flakes
1 Tbs dukkah
half tsp ground cumin
SAUCE
small onion finely chopped
1 garlic clove crushed
1 tin chopped peeled tomatoes
100 ml stock
half tsp each of cinnamon, cumin and chilli flakes
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