SERVES: 4

INGREDIENTS:

MEATBALLS:

- 500g lean lamb mince

- EVOO (extra virgin olive oil)

- 1/2 an onion, finely diced

- 1 clove of garlic

- 1 teaspoon cumin seeds

- 1 teaspoon paprika

- 1 teaspoon tumeric

- 1 teaspoon cayenne pepper

- 1/2 bunch coriander

HUMMUS:

- 200g tinned chickpeas

- 2 heaped tablespoons tahini

- juice of 1/2 a lemon

- 1 clove of garlic

- 1 teaspoon ground cumin

- 2 tablespoons EVOO

- 1/4 cup water

MINTED YOGHURT:

- 200g Greek yoghurt

- 1/2 cup mint leaves, roughly chopped

PEARL COUS COUS

- 1 cup Pearl cous cous

- 1 cup frozen peas

- 8 dutch carrots

- 2 cups baby spinach

- 1/2 bunch coriander

- 1 teaspoon turmeric 

- 1 teaspoon ground cumin

METHOD:

HUMMUS:

1. Place all ingredients into a food processor and blitz until the mixture forms a smooth paste

2. Place into a serving bowl, drizzle with a little extra EVOO and set aside

MINTED YOGHURT:

1. Mix together yoghurt and mint. Set aside

PEARL COUS COUS:

2. Heat 1 teaspoon of EVOO in a large saucepan over medium-high heat. Add pearl cous cous and sauté for a couple of minutes until browned. Add enough water to just cover the cous cous. Bring to the boil, then turn the heat down and simmer until all the moisture has been absorbed

3. Meanwhile, Place the carrots and peas in a steamer over the top of the cous cous and cover for a few minutes until just soft. Remove and set aside

4. Once the cous cous has cooked, add the steamed peas and carrots, spinach, spices and coriander. Stir until spinach has wilted

MEATBALLS:

1. Heat a large fry pan over medium heat with a little EVOO. Cook onion and garlic until browned 

2. Place lamb mince in a large mixing bowl along with the cooked onion and garlic and all other ingredients. Mix well using a wooden spoon (or your hands)

3. Roll the meat mixture into balls

4. Heat the re-heat the fry pan used for the onion over medium heat and add a drizzle of EVOO. Cook meatballs for 5-10 minutes, turning frequently until nicely browned and cooked through

5. Serve meatballs on a bed of the cous cous with the hummus and minted yoghurt on the side