Moroccan Lamb Meatballs And Couscous

Moroccan Lamb Meatballs And Couscous


Ingredients

• 1 tablespoon olive oil by Sainsbury's
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 teaspoon smoked paprika by Sainsbury's
• 1 tablespoon Italian tomato purée by Sainsbury's
• 390g carton Italian chopped tomatoes by Sainsbury's
• Pinch caster sugar
• 80g Sainsbury's ready to eat dried apricots, chopped
• 250g Sainsbury's couscous
• 500ml vegetable stock, hot (made with 1 stock cube)
• 4 spring onions, trimmed and finely sliced
• ½ x 28g pack fresh flat-leaf parsley, chopped
• 25g Sainsbury's flaked almonds
• Lemon wedges
• 500g pack British lamb mince by Sainsbury's
• 1 red onion, grated
• 1 clove garlic, crushed
• 1 teaspoon ground cumin by Sainsbury's
• ½ teaspoon Fair trade ground cinnamon by Sainsbury's
• ½ x 31g pack fresh coriander by Sainbury's , finely chopped
• 1 tablespoon olive oil by Sainsbury's
  
  
  Method

1.   Preheat the oven to 180°C, fan 160°C, gas 4. Make the meatballs. Mix together the mince, red onion, garlic, cumin, cinnamon and coriander in a large bowl. Season, then shape into 12 meatballs - remember to wash your hands after handling raw meat.

2.   Heat 1 tablespoon of the olive oil in a large ovenproof frying pan, add the meatballs and fry all over for 2-3 minutes until golden. Transfer to the oven and bake for 10 minutes until cooked through. Remove from the oven and set aside to rest.

3.   up with a fork and stir in the remaining ingredients.

4.   Divide the couscous between plates and top with the meatballs. Serve with lemon wedges on the side

5.   Meanwhile, make the sauce. Heat the remaining oil in a pan and cook the onion for 5 minutes, adding in the garlic and smoked paprika for the last minute. Stir in the tomato purée, chopped tomatoes, and sugar and simmer for 5 minutes until thickened. Add in the rested meatballs and toss to coat.

Put the couscous in a large bowl, pour over the hot stock and cover with cling film. Leave to stand for 5 minutes. Fluff the grains