75 g (3 oz) shop-bought ready-cooked fresh beetroot, chopped
Place the lamb in a bowl, add the garlic, cumin and coriander and season. Mix well, then, using your hands, shape into 8 meatballs, pressing the mixture together firmly.
Heat the oil in a frying pan, add the meatballs and fry over a medium heat for 8–10 minutes, or until browned and cooked through.
Meanwhile, place the couscous in a heatproof bowl and just cover with boiling water. Cover with clingfilm and leave to stand for 5 minutes. Fluff up the couscous with a fork, then season and stir in the herbs. Lightly stir through the feta and beetroot.
Serve the meatballs with the couscous and generous spoonfuls of raita or tzatziki.