- lamb meatballs 500g
- sunflower oil 2tbsp
- couscous 300g
- butter 50g
- harissa 2tbsp
- dorset strained yoghurt 200g
- fresh mint 4 sprigs
- lemon 1
- garlic 1/4clove
- sea salt & freshly ground blackpepper
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.
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.
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.
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.