Bart Spices | Inspirational Ingredients

Method

1. In a bowl mix together the breadcrumbs and water.  Add the lamb, garlic, cumin, coriander, mint, lemon juice and egg.  Season and mix well.
2. Shape into 16 balls, then chill for 30 minutes.
3. Heat the oil in a frying pan and cook the meatballs, turning from time to time, for 6-7 minutes, until cooked through and golden.  Keep warm.
4. Place the couscous in a bowl.  Whisk the harissa into the stock and pour over the couscous.  Cover the bowl with clingfilm and leave for 10 minutes.  Fluff up with a fork and season.
5. Serve the meatballs with the couscous and yogurt.