Spiced Lamb Meatball Bowl with Couscous

Ingredients · per serving

• 150 ml Vegetable stock
• 3 tbsp Fresh parsley
• 1 medium Red bell pepper
• to taste Black pepper
• 4 tbsp Hummus
• 3 cloves Garlic
• 2 tbsp Pomegranate seeds
• 1 tsp Ground coriander
• 2 tbsp Olive oil
• ½ tsp Caster sugar
• 1 small Flatbread
• 80 g Couscous
• 1 tbsp Red wine vinegar
• 1 tsp Ground cumin
• 1 tbsp Tahini
• 2 tbsp Fresh mint
• 250 g Lamb mince
• ½ medium Red onion
• to taste Salt
• ¼ tsp Ground cinnamon
• 1 tsp Smoked paprika
• ½ small Onion

Instructions

1. Mix the lamb mince with grated onion, minced garlic, ground cumin, coriander, cinnamon, smoked paprika, salt, pepper and chopped parsley. Knead briefly to develop the bind.
2. Shape into 12 small meatballs (about 25g each). Wet hands stop the mix sticking.
3. Heat the oven to 220°C/200°C fan. Slice the red pepper into strips. Toss on a baking tray with 1 tbsp olive oil, salt and pepper. Roast 12-15 minutes until blistered.
4. Put the couscous in a heatproof bowl. Pour over boiling stock, cover, leave 5 min. Fluff with a fork, stir in chopped parsley and a drizzle of olive oil.
5. Quick-pickle the red onion: slice thinly, toss with red wine vinegar, sugar and pinch of salt. Set aside.
6. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Add the meatballs. Cook 3 minutes without moving, then turn and cook 5-6 minutes more, rolling occasionally, until evenly browned and just cooked through.
7. Build the bowls: couscous as base. Spoon a generous spoon of hummus across one side. Top with meatballs, roasted pepper and pickled red onion. Scatter pomegranate seeds, fresh mint and a drizzle of tahini if you have it. Warm flatbread on the side.

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