Spiced Meatballs & Moroccan Medley

A delicious and easy meal using our Moroccan Medley Couscous.


Place the lamb, salt, onion, garlic, cumin, allspice, cayenne, parsley and coriander in a food processor and whizz until well blended. Using wet hands, shape the mixture into 10 meatballs and cook over hot coals or in a non-stick frying pan for 8-10 minutes, turning frequently until well browned.

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 chilli flakes.

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 some of the Tahini dressing.



  • 250g lean minced lamb
  • pinch of salt
  • 1/2 onion, finely chopped
  • 1 clove garlic, chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 1/4 teaspoon cayenne pepper
  • 1 tbsp roughly chopped fresh coriander
  • 1 tbsp roughly chopped fresh parsley
  • For the Dressing
  • 2 tbsp 0% fat Greek/natural yoghurt
  • 1 tbsp tahini
  • squeeze of fresh lemon
  • pinch of chili flakes (optional)
  • To Serve
  • 1 packet of Ainsley Harriott Moroccan Medley Couscous (or Spice Sensation)
  • 6 chopped cherry or baby plum tomatoes
  • handful of finely chopped parsley & mint