Moroccan Lamb Meatballs with Herbed Couscous and Apple Salad

Steps

1. Finely dice first measure of onion; peel and grate carrot; chop parsley and mint. Set all aside. In a large bowl, combine first measure of onion, mince, Moroccan spice mix, egg, salt and breadcrumbs. Season with pepper and set aside.
2. Bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat and add first measure of oil and couscous. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. While couscous cooks, roll meatball mix into golf ball-sized balls. Heat a drizzle of oil in a large fry-pan medium-high heat. Cook meatballs for 8-10 minutes, turning occasionally, until cooked through.
4. While meatballs cook, cut apples into quarters, discard core and thinly slice, thinly slice second measure of onion and lettuce. Toss all in a large bowl, along with mayonnaise and lemon zest and juice. Season to taste.
5. When couscous has finished steaming, fold through carrot, parsley, lemon zest and juice, salt, mint and second measure of oil. Season to taste with pepper.
6. To serve, scoop herbed couscous into bowls and top with Moroccan meatballs. Dollop with Moroccan chutney and top with apple salad.