- 150g wholewheat couscous
- 12 lamb meatballs
- 1 red onion
- 1 pomegranate
- ½-1 tsp harissa paste
- 150g Greek style yogurt
- 50g lamb's lettuce
- 300ml boiling water
- 4 tsp olive oil
- Sea salt
- Freshly ground pepper
1. Fill your kettle and boil it. Tip the couscous into a heatproof bowl and pour in 300ml boiling water. Stir with a fork, cover the bowl with a plate and set aside for 12-15 mins. The couscous will soak up the water and become tender.
2. Preheat your grill to high. Line a baking tray or the gill pan with foil and place the meatballs on the tray. Slide under the grill and cook for 5 mins.
3. While the meatballs grill, peel the red onion and slice it into wedges. Pop in a bowl and toss with 2 tsp olive oil and a pinch of salt and pepper.
4. After 5 mins, take the meatballs out from under the grill. Arrange the onion wedges on the tray. Slide back under the grill for a further 8-10 mins, turning the meatballs over a couple of times till they're browned and cooked through (there won't be any pink in the middle if you slice into them). The onion should be tender and caramelised.
5. While the meatballs and onion grill, halve the pomegranate and hold 1 half over a bowl, cut-side down. Use a wooden spoon to whack the pomegranate. The seeds should fall out. Pull out any seeds that stay stuck and discard the skin and white pith. Repeat with the other half.
6. Add ½ tsp harissa paste to a bowl (it's spicy so start with ½ tsp – you can always add more if you want to turn up the heat) with 2 tsp olive oil and a pinch of salt and pepper. Stir together to thin the harissa paste, then stir in the yogurt. Taste and add more harissa if you think it needs it.
7. Fluff the couscous and divide it between a couple of warm plates. Top with handfuls of lamb's lettuce, and the grilled meatballs and red onion. Drizzle over the harissa yogurt and scatter over the pomegranate seeds to serve.