Lamb meatballs with couscous

Lamb meatballs with couscous

Lamb meatballs with couscous

From The Hungry Student Cookbook.

Lamb meatballs with couscous 

Serves 4


For the meatballs

  • 350g lamb mince
  • 1 red onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 3 tsp ground cumin
  • 2 tsp cinnamon
  • Pinch hot chilli powder
  • Salt and pepper
  • 1 tbsp olive oil
  • 2 x 400g tins tomatoes
  • 300ml chicken stock
  • 1tsp caster sugar
  • 2 tbsp tomato puree

For the couscous

  • 1 red pepper
  • 1 yellow pepper
  • 1 courgette
  • 1 red onion
  • 2 tbsp olive oil
  • 300g couscous
  • 350ml hot chicken stock
  • Salt and pepper

4 pitta breads, warmed in the toaster


1)   Preheat the oven to 180C

2)   Place the mince, half the onion and garlic in a large bowl.

3)   Add the cumin, cinnamon, chilli powder, salt and pepper and mix everything together well.

4)   Pinch off walnut sized pieces of meatball mixture and roll into balls.

5)   Heat the olive oil in a large frying pan and add the meatballs. Cook for 10-15 minutes on a medium hot heat until the meatballs are well browned all over. Remove from the pan and set aside.

6)   Now add the remaining onion and garlic and cook for a couple of minutes until softened and fragrant.

7)   Add the tinned tomatoes, stock, sugar and tomato puree and stir well. Leave to bubble away for 10 minutes

8)   Meanwhile, deseed and chop the peppers into 2cm chunks, slice the courgette into 1cm thick slices, and peel the onion and cut into eight pieces. Place the prepared vegetables on a large baking tray. Pour over 1tbsp olive oil. Take a spoon and toss the vegetables well in the oil so they are all lightly coated in oil.

9)   Transfer the meatballs and sauce from the saucepan to a large ovenproof dish. Cover with a lid or tin foil, and place in the oven along with the vegetables on another shelf. Bake both dishes for 30 minutes

10) After 25 minutes, place the couscous into a large bowl. Pour over the hot chicken stock. Cover the bowl with cling film and leave for 5 minutes.

11) After half an hour, remove the vegetables from the oven.

12) Take the cling film off of the couscous and fluff it up using a fork to separate the grains. Season with salt and pepper. Stir the roasted vegetables through the couscous. You may wish to add another glug of olive oil

13) Serve the roasted vegetable couscous with the meatballs and pitta bread