Moroccan Meatballs & Couscous

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy!

• Ready In: 50 mins
• Serves: 4
• Yields: 16 meatballs

Ingredients

• 1  lb ground lamb
• 1⁄2 onion, finely chopped
• 2  tablespoons harissa
• 1  tablespoon  dried breadcrumbs
•  salt and pepper
• 2  tablespoons parsley, chopped

• For the sauce

• 1 1⁄2 onions, finely chopped
• 4  garlic cloves, crushed
• 1  tablespoon fresh ginger, finely chopped
• 2  ounces  dried apricots, chopped
• 1  teaspoon paprika
• 1  teaspoon ground cinnamon
• 1  teaspoon  coriander seed, crushed
• 1 (14 ounce)  can chopped tomatoes
• 3⁄4 cup  chicken stock
• 1  tablespoon honey

• For the couscous

• 9  ounces couscous
• 1 3⁄4 cups  chicken stock, hot
•  flat leaf parsley
•  fresh cilantro
• 1  lemon, juice
• 2  tablespoons extra virgin olive oil
• 1 1⁄2 ounces  toasted  sliced almonds

Directions

1. Combine lamb, onion, harissa and flat leaf parsley and season, roll into golf ball sized meatballs and fry off in medium hot pan until coloured.
2. In a heavy based pan, fry the onion, garlic and ginger until softened, add the spices and cook for 1-2 minutes
3. Add the tomatoes and apricots, then add the meatballs, top up with the stock and cover with a lid and cook for 30 minutes After 20 mins add the honey and season.
4. Place the couscous in a bowl and pour over the boiling stock, cover with plastic wrap and leave to stand for 5 mins, fork through to separate the grains then add chopped herbs, toasted almonds, lemon juice ,olive oil and salt and pepper and mix.
5. Serve with toasted pita bread.