Bacofoil® The Non-Stick Kitchen Foil
½ onion, very finely chopped
1 tsp olive oil
1 clove garlic, very finely chopped
2 heaped tbsp fresh breadcrumbs
3-4 tsp harissa (ground spice mix or paste)
1 tbsp chopped flat-leaf parsley
500g lean lamb mince (10% fat or less)
2 tbsp milk
1 lemon, zested
Large handful unroasted almonds (preferably with skins on), roughly chopped
For the cous cous:
1 cup cous cous
1 cup vegetable stock
1 x 400g carton or tin chickpeas in water, drained
½ lemon, juice only
1-2 tbsp mixed chopped mint, flat parsley and coriander
4 tbsp natural yogurt
A little lemon zest
Pinch ground cumin
1 tsp extra virgin olive oil
1 To make the meatballs, sauté the onion very gently in a teaspoonful of oil over a low heat for 5 minutes until very soft but not brown. Add the garlic and cook for another minute. Tip into a large mixing bowl and add the crumbs, harissa spices/paste and parsley and mix, then add the lamb mince and milk. Mix well with clean hands to make sure everything is really well combined. Leave to stand for 15 minutes in the fridge.
2 Meanwhile, mix a little lemon zest into the yogurt and transfer to a small serving bowl. Drizzle over a little olive oil and add a pinch of cumin. Keep in the fridge until ready to serve.
3 When you’re ready to cook, preheat the oven to 170ºC fan/190ºC/Gas 5. Line a large shallow baking tray with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the meatballs don’t stick). Form the mixture into approximately 16 balls and place onto the foil.
4 Cook in the oven for 15 minutes, then add the lemon zest and chopped almonds and bake for another 15 minutes or until cooked through.
5 Meanwhile, prepare the couscous. Measure the cous cous into a small mug or large cup then tip into a large heatproof serving bowl. Measure the boiling stock into the same mug or cup and pour over the cous cous. Add the chickpeas, stir and cover with a plate for 5-7 minutes. Squeeze over a little lemon juice and add the herbs then fluff with a fork.
6 Serve the meatballs with the cous cous and yogurt.
Recipe courtesy of Bacofoil