Using some couscous in these meatballs makes them lovely and light – and you can serve the rest of the couscous alongside. I’m loving the orange and lemon flavour in the couscous too. There’s a bit of work but it’s kind of soothing and if you have some tomato sauce ready in the fridge or freezer the whole thing doesn’t take too long. And when you taste it – mmmmm, it’s well worth the time.
- Yield: 4 Servings
- Preparation Time: 25 Minutes
- Cooking Time: 30 Minutes
- First prepare the couscous. Put the couscous in a bowl with plenty of salt and pepper, a teaspoon of the cinnamon and the zest of one of the lemons. Add 100 ml of hot water and the juice of one of the oranges. Leave the couscous to stand until all the water and juice has been absorbed, then fluff it up with a fork.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the chicken in a bowl and add 75 g of the prepared couscous. Heat a tablespoon of olive oil in a frying pan, add the onion and fry gently until it is very soft and translucent. Remove the pan from the heat and leave the onion to cool.
- Add the cooled onion to the chicken mince with half the herbs, the remaining lemon zest and the egg. Stir thoroughly to combine, then form the mixture into 16 balls. Place them on a large baking tray and bake them in the oven for 18–20 minutes.
- When the meatballs are nearly ready, put the tomato sauce in a small saucepan with the remaining cinnamon and orange juice. Bring it to the boil and simmer for 5 minutes. Check for seasoning and then stir in the cream. Heat the sauce through, making sure you don’t let it boil.
- Stir most of the remaining herbs into the couscous, reserving a couple of tablespoons for the garnish. Remove the meatballs from the oven and serve them with couscous and the sauce spooned over the top. Garnish with the remaining herbs.