Moroccan Lamb Meatballs on Minted Couscous

There are many excellent meatball suppers, but a Moroccan-inspired version has a particular grace: warm spice, gentle richness, and bright herbs that keep the plate composed. Served over couscous rather than pasta or bread, it feels substantial without becoming heavy.

Ingredients

• 500 g ground lamb
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 200 g couscous
• 240 ml hot chicken or vegetable stock
• 1 tbsp butter
• 2 tbsp chopped mint
• 1 lemon
• 120 g thick yogurt
• 2 tbsp toasted almonds

Instructions

1. Make the meatball mixture. Combine the lamb, onion, garlic, parsley, cumin, coriander, paprika, cinnamon, salt, and pepper in a bowl. Mix just until evenly combined, then shape into 16 small meatballs.
2. Brown the meatballs. Warm the olive oil in a wide skillet over medium heat. Add the meatballs and brown them on all sides for 6 to 8 minutes. Reduce the heat slightly and cook until the centers are just done, another 4 to 5 minutes. Transfer to a warm plate.
3. Prepare the couscous. Place the couscous in a heatproof bowl with the butter and a pinch of salt. Pour over the hot stock, cover, and let stand for 5 minutes. Fluff with a fork, then fold in the chopped mint, half of the lemon zest, and a squeeze of lemon juice.
4. Finish and serve. Return the meatballs briefly to the skillet to rewarm if needed. Spoon the couscous onto serving plates, arrange the meatballs on top, and add yogurt alongside. Scatter with toasted almonds and the remaining lemon zest before serving.

Tips

• If the lamb is especially lean, add 1 tablespoon of olive oil directly to the mixture for a more tender result.
• A spoonful of harissa in the yogurt makes an excellent optional accompaniment.
• Leftover meatballs reheat well and can be tucked into flatbread the next day.