Lamb Meatballs with Kasundi Couscous and Cucumber Sour Cream

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, May 20, 2018.

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Use wet hands to make meatballs easier to roll. To save time you can roll meatballs in advance and store in the fridge until ready to cook. If removing dairy, dice cucumber 1cm and toss through couscous just before serving.

Ingredients

Meatballs

1 pack lamb mince
1 pottle onion, garlic and ginger paste
1 sachet tajine spice mix
1 tsp salt

Couscous

1 cup chicken stock
1 pack wholemeal couscous
2 tomatoes
⅓ bag baby spinach
2 Tbsp tomato kasundi
Juice of ½-1 lemon
1-2 tablespoons olive oil

Cucumber Sour Cream

½ telegraph cucumber
125g sour cream
2 Tbsp milk
½ tsp honey (optional)

To Serve

Remaining tomato kasundi
1 pack chopped walnuts

Steps

Add meatball ingredients to a large bowl and mix well to combine. Using a tablespoon measure, scoop mixture out and roll into golf-ball sized balls, set aside on a plate.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook meatballs for 7-8 minutes, turning, until browned on all sides and cooked through. Set aside, covered to keep warm.
While meatballs cook, bring stock to the boil in a small pot on high heat. Once boiling, turn off heat, add couscous and stir. Cover and leave for 5 minutes, then fluff up grains with a fork.
While couscous steams, dice tomatoes 1cm and roughly chop spinach. Add all to a medium bowl along with cooked couscous, first measure of tomato kasundi, lemon juice and olive oil, toss to combine. Season to taste.
Grate cucumber into a clean tea towel and squeeze to remove excess liquid. Mix cucumber, sour cream and milk and honey (if using) in a small bowl and season.
To serve, divide kasundi couscous between bowls and top with lamb meatballs. Dollop over cucumber sour cream, drizzle over reserved kasundi and sprinkle with walnuts.

Nutritional Information

Energy	2084 kj 498 kcal
Protein	33.2g
Carbohydrate	31.7g
Fat	26.0g