Moroccan-Spiced Lamb Meatball Bowl with Couscous

• 1 medium Yellow onion
• 2 cloves Garlic
• 15 g Fresh parsley, flat-leaf
• 300 g Minced lamb
• 1 ½ tsp Ground cumin
• 1 ½ tsp Ground coriander
• ½ tsp Ground cinnamon
• 2 tbsp Extra virgin olive oil
• 400 g Canned chopped tomatoes
• 150 g Couscous
• 120 g Yogurt, natural

1. Finely chop the onion. Crush the garlic. Finely chop the parsley, then set aside about a third for serving.
2. In a mixing bowl, combine the lamb with half the onion, half the garlic, half the parsley, the cumin, coriander and cinnamon. Mix until evenly combined, then roll into 12 meatballs.
3. Heat 1 tbsp of the olive oil in a large frying pan over medium-high heat. Add the meatballs and cook for 6 to 8 minutes, turning, until well browned all over (they do not need to be cooked through yet). Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pan. Add the remaining onion and cook for 6 to 8 minutes until softened and lightly golden, then stir in the remaining garlic for 30 seconds until fragrant. Pour in the chopped tomatoes, scraping up any browned bits.
5. Return the meatballs to the pan and bring the sauce to a gentle simmer. Cook for 12 to 15 minutes, turning the meatballs once or twice, until the sauce has thickened slightly and the meatballs are cooked through. Stir in the remaining parsley and take off the heat.
6. Meanwhile, bring 200 ml water to the boil in a saucepan. Tip in the couscous, cover, and remove from the heat for 5 minutes, then fluff with a fork. Divide couscous between bowls, spoon over the meatballs and sauce, and finish with a dollop of yoghurt and the reserved parsley.

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