Moroccan Meatballs with Herby Couscous

Totally simple. Totally yummy. Perfect mid-week meal treat. 

Ingredients
500g lean minced lamb
1 red onion (grated)
2 garlic cloves (grated)
2cm chunk of root ginger (grated)
pinch of dried chilli flakes
2 tsp ground cumin
1 tsp ground cinnamon 
olive oil
2 tins of chopped tomatoes
200ml hot chicken stock
big handful of fresh coriander (chopped) 
200g couscous 
50g butter
350ml chicken stock

big handful of fresh coriander (chopped)

big handful of fresh parsley (chopped)

Place the mince lamb, onion, half the garlic, half the ginger, half the spices and some salt and pepper in a bowl. Mix well using clean hands. Roll into little meatballs. This part is fun. Make about 30 balls. Fry the meatballs in hot olive olive until browned. Do this in batches. Scoop them out and keep aside for a few moments. Add the rest of the garlic, ginger and spices to the pan and cook for a couple of minutes. Add the tomatoes and chicken stock and cook for 10 minutes. Pop the meatballs back in the pan and cook for a further 30 minutes. Add the coriander at the last minute. 

Put the couscous and butter in a large bowl. Add the hot chicken stock and cover for 10 minutes. Fluff up with a fork and mix through the fresh herbs. 

we ate it fast