Moroccan meatballs with fruity couscous
- 500g lamb mince
- ½ onion, finely chopped
- 4 tsp ras el hanout spice mix
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 x 390g carton chopped tomatoes
- a good squeeze of lemon juice
- 250g couscous
- 75g dried ready-to-eat apricots, chopped
- 50g sultanas
- a handful of fresh coriander leaves
- 4 tbsp natural yogurt
- In a large bowl, combine the lamb mince, onion, half the ras el spice mix, plus a little salt and pepper and mix well. Roll into 12 balls.
- Heat half the oil in a large frying pan over medium heat. Cook the meatballs for 5-6 minutes until browned. Transfer to a plate with a slotted spoon and wipe out the pan with kitchen paper.
- Add the remaining oil to the pan, add the garlic and cook for a minute over a low heat. Add the tomatoes, the remaining spice mix and season to taste. Bring to the boil, reduce the heat and simmer for 5 minutes.
- Return the meatballs to the pan with the sauce, cover and cook for 8 minutes until cooked through. Add lemon juice to taste and season.
- Meanwhile, put the couscous in a bowl, cover with 300ml of boiled water and leave for 5 minutes. Fluff up the couscous with a fork, add the apricots and sultanas, season to taste and mix well.
- Serve the couscous with the meatballs and sauce. Top with the coriander leaves and a dollop of natural yogurt