Lamb Meatballs with Kasundi Couscous

Steps

1. Prep meatballs Bring a half full kettle to the boil. Finely dice onion. Combine lamb, egg yolk, onion and Moroccan spice mix in a bowl. Use a heaped tablespoon measure to scoop mixture out and roll into golf ball-sized balls and set aside.
2. Cook meatballs Heat a small drizzle of oil in a fry-pan on medium heat. Cook meatballs for 10-12 minutes, turning, until browned and cooked through. Set aside, covered to keep warm.
3. Cook couscous Add couscous and boiling water to a heat-proof bowl. Stir to combine, cover and leave for 5 minutes, then fluff up grains with a fork.
4. Prep salad Dice tomato 1cm and chop spinach. Add all to bowl with cooked couscous, along with first measure of kasundi and a small drizzle of oil. Toss to combine and season.
5. Prep cucumber Grate cucumber into a clean tea towel and squeeze to remove excess liquid. Mix cucumber and yoghurt together in a bowl and season.
6. Serve couscous with meatballs, cucumber yoghurt and remaining kasundi.