Meatballs And Couscous

Ingredients

For the vegetable stew:

• 2 onions, peeled and roughly chopped
• 2 sticks of celery, roughly chopped
• 4 carrots, peeled and roughly chopped
• 3 cloves garlic, peeled
• 125ml veg oil
• 1 red onion, peeled and chopped into large pieces
• 500g swede, roughly chopped
• 1 parsnip, peeled and roughly chopped
• 1 tsp ground turmeric
• ½ tsp ground ginger
• 100g dried apricots, sliced into quarters
• 2x400g cans chopped tomatoes
• 750mls chicken stock
• 2 tsp rose harissa

For the meatballs (makes 75-78)

• 500g minced lamb
• 4 spring onions, finely chopped
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground allspice
• 1 tsp salt
• 3 tbsp semolina
• 1 egg
• veg oil

For the couscous

• 750g couscous
• ½ tsp ground cumin
• ½ tsp ground coriander
• 2 tsp table salt

Method

1. Make the stew. Add the white onions, half the carrots, celery and garlic to a food processor. Process to a fine mush (or you can chop it all very finely by hand).
2. Fry the mixed vegetable until softened.
3. Add the red onion to the cooking vegetables. Stir around for a few minutes. Add the rest of the vegetables and let them all soften.
4. Sprinkle over all the spices, except the harissa.
5. Add the apricots and the tins of tomatoes.
6. Add the chicken stock and the harissa pasta. Bring to the boil before putting on a lid and simmering for an hour.
7. Make the meatballs. Mix everything together. Cover with clingfilm and leave in the fridge for 30 minutes.
8. Scoop out small amounts – heaped ½ tsp or scant tsp – roll them in your hands and place them aside.
9. To cook, fry in batches.
10. Cook the couscous. Mix the dry ingredients together and then add the boiling water. Leave to stand for 15 minutes before fluffing with a fork.
11. Heat the meatballs in the stew. Serve with the couscous.