Spice Sensation Couscous & Lamb Meatballs with Tahini Dressing
Yum! Easy-to-make spiced lamb meatballs, our Spice Sensation Couscous and a creamy tahini yoghurt dressing – yes please!
Method
Place the lamb, salt, onion, garlic, cumin, allspice, cayenne, and coriander in a food processor and whizz until well blended (or use your hands to mix thoroughly). Using damp hands, shape the mixture into 10 meatballs and cook in a non-stick frying pan for 8-10 minutes, turning frequently until well browned and cooked through.
Meanwhile whisk together the ingredients for the dressing and loosen with a little water to make a smooth dressing. Season with salt & pepper and add a pinch of cayenne.
Prepare the couscous according to the packet instructions, fluff with a fork and stir through the chopped tomatoes, fresh parsley and mint.
Arrange the meatballs on top of the Moroccan Medley Couscous and drizzle over the Tahini dressing.
Ingredients
- For the Meatballs
- 250g lean minced lamb
- pinch of salt
- 1/2 onion, grated
- 1 clove garlic, grated
- 1 tsp ground cumin
- 1/2 tsp ground allspice
- good pinch of cayenne pepper
- 1 tbsp finely chopped fresh coriander or parsley
- For the Dressing
- 2 tbsp 0% fat Greek/natural yoghurt
- 1 tbsp tahini
- ½ lemon, juice
- small pinch of cayenne (optional)
- To Serve
- 1 x packet of Ainsley Spice Sensation Couscous
- 6 chopped cherry or baby plum tomatoes
- handful of chopped parsley & mint