500 g minced lamb
4 large slices white bread, crusts removed and made into crumbs
1 tsp each ground coriander and cumin
2 small onions, finely chopped
Harissa chilli paste
3 tbsp each chopped mint and parsley
Salt and pepper
1 egg, beaten
Olive oil
2 cloves garlic, crushed
400 g can chopped tomatoes
100 ml chicken stock
1 tbsp balsamic vinegar
1 tsp sugar
2 tbsp roughly chopped black olives
250 g couscous

Mix together the lamb, breadcrumbs, coriander and cumin, one of the chopped onions, a teaspoon of harissa (or according to taste), and a tablespoon of the mint and parsley. Season with salt and pepper, add the beaten egg and mix well.

Roll the mixture into walnut-size meatballs, then chill in the fridge for an hour. When ready to cook, heat one tablespoon of oil in a large frying pan and fry the meatballs for seven or eight minutes or until cooked through and browned. Transfer to a plate and keep warm.

Heat a tablespoon of oil and fry the remaining onion until softened. Add the garlic and cook for a minute more.

Stir in the tomatoes, stock, vinegar, sugar and a little of the harissa, again according to taste, then season with salt and pepper. Bring to the boil and simmer for 10 minutes. Add the meatballs to the pan and reheat for a few minutes.

Prepare the couscous according to the instructions on the pack. Stir in three tablespoons of oil, the olives and most of the remaining mint and parsley. Serve the couscous in warm bowls, top with the meat balls and sauce and sprinkle with the rest of the mint and parsley. (Serves four)