Herby Lamb Meatballs & Couscous

• Ground lamb(600 g)
• Onion(1)
• Garlic(4 cloves)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)
• Breadcrumbs(40 g)
• Eggs(1)
• Cumin(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Lemon(1)
• Couscous(220 g)
• Vegetable Broth(300 ml)
• Greek yogurt(250 g)
• Cucumber(1)
• Fresh dill(10 g)

Method

1. 1

   Finely grate half of the {Onion}, mince {Garlic}, finely chop {Fresh parsley}, {Fresh mint}, and {Fresh dill}, grate the {Cucumber}, and zest then juice the {Lemon}.

   ~15 min

2. 2

   In a large bowl, mix {Ground lamb}, the grated half of the {Onion}, half the {Garlic}, most of the {Fresh parsley}, half the {Fresh mint}, {Breadcrumbs}, {Eggs}, {Cumin}, {Dried Oregano}, {Salt}, and {Black pepper}. Form into small meatballs.

   ~5 min

3. 3

   Heat {Olive oil} in a large deep skillet over medium-high heat. Add the meatballs and cook until lightly golden on most sides, 6 minutes. Transfer to a plate.

   ~6 min

4. 4

   Lower the heat to medium. Add the remaining onion to the skillet and cook for 3 minutes until softened. Stir in the remaining {Garlic} and {Tomato paste} for 1 minute, then add {Canned tomatoes}, half the {Lemon} juice, and 150ml water. Return the meatballs to the pan and simmer for 10 minutes until cooked through and the sauce thickens.

   ~14 min

5. 5

   Meanwhile, put {Couscous} in a heatproof bowl with {Vegetable Stock}, cover, and leave for 5 minutes. Fluff, then fold the couscous into the meatballs and sauce with the remaining {Fresh parsley} and a squeeze of {Lemon}.

   ~5 min

6. 6

   Squeeze the grated {Cucumber} dry, then mix with {Greek yogurt}, {Fresh dill}, the remaining {Fresh mint}, and the rest of the {Lemon} juice. Spoon the tzatziki over the couscous and meatballs to serve.

   ~5 min