Lamb Meatballs with Herby Feta Couscous

cook 20 mins
Tags: Quick eats
  • 200 g (7 oz) minced lean lamb
  • 1 garlic clove, crushed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 tablespoons olive oil
  • salt and pepper
  • raita or tzatziki, to serve
  • 125 g (4 oz) couscous
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped mint leaves
  • 50 g (2 oz) feta cheese, crumbled
  • 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.
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