Moroccan Lamb Meatballs with Couscous and Apple Salad

Steps

1. Preheat BBQ hot plate to high heat (if using). Combine all Moroccan lamb meatball ingredients in a medium bowl and season with pepper. Set aside.
2. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add first measure of oil and couscous and stir. Cover and leave for 5 minutes, then fluff up grains with a fork.
3. While couscous cooks, use clean hands to roll Moroccan meatball mix into golf ball-sized balls and set aside. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for 8-10 minutes, turning occasionally, until cooked through.
4. While meatballs cook, cut apple into quarters, discard core and thinly slice. Thinly slice red onion and cucumber. Toss all in a large bowl, along with spinach, mayonnaise and lemon zest and juice. Season to taste with salt and pepper and toss to combine.
5. hen couscous has finished steaming, fold through Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add first measure of oil and couscous and stir. Cover and leave for 5 minutes, then fluff up grains with a fork. all remaining couscous ingredients and season to taste with pepper.
6. To serve, spoon herbed couscous into bowls and top with Moroccan lamb meatballs. Serve with apple salad.