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 |
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Directions
- 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.
- 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.
- 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.
- 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.
