Ingredients
Method
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Put the couscous in a large heatproof bowl and rub in the butter and harissa. Pour over 400ml boiling water, cover with a plate and leave for 10 mins.
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Meanwhile, heat the sunflower oil in a frying pan. Fry the meatballs for 6-7 mins, turning every now and then, until golden brown and cooked. Keep warm while you make the dip.
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Finely zest half the lemon into a mixing bowl and add the chopped the mint leaves. Squeeze the juice from the lemon into the bowl along with the very finely cut garlic. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
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Fluff up and season the couscous (you can add spring onions as a garnish) and serve with the warm meatballs and yoghurt. Also works well with wraps.