- 1 green pepper
- 12 lamb & mint meatballs
- 2 garlic cloves
- 150g wholewheat couscous
- 2 tsp ras al hanut
- 400g chopped tomatoes
- 50g lamb's lettuce
- 1 tbsp olive oil
- 500ml boiling water
- Sea salt
- Freshly ground pepper
- 1.
Fill your kettle and boil it. Halve the pepper, scoop out the seeds and white pith, then roughly chop it.
- 2.
Warm a deep frying pan or wok on a medium heat for 1 min, then add 1 tbsp olive oil, the meatballs and the pepper. Fry, stirring occasionally, for 5 mins till the meatballs are browned and the pepper has started to soften.
- 3.
While the meatballs and pepper fry, peel and grate or crush the garlic. Tip the couscous into a heatproof bowl and pour in 300ml hot water from the kettle. Swirl with a fork, cover the bowl with a plate and set aside to soak. The couscous will soak up the water and become tender.
- 4.
Add the garlic to the meatballs and pepper with 2 tsp ras al hanut. Cook and stir for 1 min, then tip in the tin of chopped tomatoes. Half-fill the tomato tin with around 200ml warm water and tip that into the pan. Season with a pinch of salt and pepper and stir. Pop a lid on the pan and simmer for 10 mins, stirring now and then.
- 5.
After 10 mins, taste the tagine sauce and add a pinch more salt or pepper if you think it needs it. Drain any excess water off the couscous and fluff it with a fork. Divide the couscous between 2 warm plates. Top with handfuls of the lamb's lettuce and spoon over the meatball tagine. Serve straight away.