Moroccan Lamb Meatballs With Harissa And Couscous. Music From Mister Loveless.

While honeymooning in Andalusia, my new husband and I took an overnight trip over to Morocco.

I did not laugh once. I may have smiled, but it was so my husband knew that I was still functioning.

Having never been to a touristy spot quite like Tangier, I nearly had a heart attack from all of the overbearing peddlars and men pleading to be guides. I am a very claustrophobic person and was overwhelmed by it all. Very in one’s face, indeed.

I did get to ride a camel, albeit briefly, which did give me a heart attack. The ‘E’ in camel left the building, but calm most certainly would not describe me at the moment.

We did have a very delicious dinner, though. And a band that I had seen a picture of in an issue of Gourmet Magazine played at the restaurant!

Moroccan spices are so lovely and inviting, just like they are in the meatballs here. I’m just not going to go back there when home fare will do the trick. My heart thanks me.

The best part of this dinner was the couscous. I had never thought to add harissa or any kind of hot sauce and melt it in with butter. What you get is a spicy couscous with a lovely buttery finish. Cooling yogurt and highly spiced meatballs are the perfect accompaniments.

Ingredients for the meatballs:

2 tsp cumin seeds
2 Tbs coriander seeds
50g breadcrumbs
1 garlic clove, crushed
500g lamb mince
Juice of 1 lemon
1 egg, lightly beaten
20g mint, most leaves chopped
3 Tbs sunflower oil
150ml natural yogurt, to serve

Ingredients for the couscous:

300g couscous
50g butter
2 Tbs harissa

Directions:

1. Heat a heavy-based pan over low heat. Add the spices to the pan then toast for 2-3 minutes until fragrant. Crush using a pestle and mortar or food processor. Set aside.

2. Mix the breadcrumbs with 2 Tbs water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 minutes.

3. Heat the oil in a frying pan. Fry the balls for 6-7 minutes, turning occasionally, until golden brown and cooked. Keep warm.

4. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 minutes. Fluff up and season.

5. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Serves 4

Recipe from BBC Good Food Magazine