Lamb meatballs on herbed couscous

Doug Sherring

I get excited by vegetables, and I love learning new ways to cook them. I've always been inspired in my cooking by other cultures.

In this recipe, you'll see crossovers; the same herb or ingredient used in more than one place. I love having something like a herb link its way through a meal.

Meatballs

500 g	Lamb mince (Main)
¼ cup	Fresh mint, finely chopped
1 tsp	Cumin
1 tsp	Coriander seeds
1 tsp	Chilli flakes
1	Egg
¼ cup	Breadcrumbs
1	Cooking oil, for frying

Couscous

2 cups	Couscous (Main)
1 knob	Butter, use a small knob
1 Tbsp	Olive oil
1 cup	Flat leaf (Italian) parsley, roughly chopped
1 cup	Fresh mint, roughly chopped
100 g	Feta, crumbled

Directions

1. For the meatballs, place all ingredients in a bowl and mix together well with your hands. Roll into small balls, and fry them in small batches on a medium-high heat with a little cooking oil, until slightly crisp around the outside.
2. Keep them warm in a small roasting dish in a 170C oven. When they've all been fried, give them another 10 minutes in the oven to ensure they're cooked through. Serve on couscous.
3. For the couscous, cook the couscous according to the instructions on the packet. Add the butter and olive oil and mix through with a fork, ensuring there are no large clumps.
4. Stir through most of the herbs. Place the couscous on a serving dish, crumble over the feta and a few extra herbs and serve the meatballs on top.