Moroccan Beef Rissoles with Couscous and Pomegranate Aioli

Steps

1. Finely dice onion. In a large bowl, combine half of the diced onion with mince, egg yolk, salt and first measure of tagine spice mix. Mix well using clean hands and roll mixture into golf-ball sized balls, then flatten to 1cm-thick rissoles.
2. Heat a drizzle of oil in a large fry-pan on high heat. Cook rissoles for about 3 minutes each side until golden brown but not cooked through (rissoles will continue to cook in sauce). Set aside and reserve pan. While rissoles are cooking, grate carrot and set aside.
3. Heat a drizzle of oil in reserved pan on medium heat. Add remaining diced onion along with ginger, garlic and second measure of tagine spice mix and cook for 1-2 minutes until fragrant.
4. Add canned chopped tomatoes, stock, carrot and rissoles to pan. Simmer for about 6 minutes, until sauce has thickened and rissoles are cooked. When rissoles are cooked, fold through spinach and season to taste.
5. While sauce is simmering, prepare couscous. Bring stock/water to the boil in a medium pot on high heat. Once boiling remove from heat, add couscous and salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Add dried fruit mix, a drizzle of oil and season to taste.
6. To serve, divide couscous between plates, serve beef rissoles on top and a dollop of pomegranate aioli or yoghurt for the kids.