Cooking Instructions
1.
In a large bowl, season the
lamb mince (1 pack)
well with salt and pepper, then add 1 tbsp
cumin (6 g)
and a handful of the
parsley (15 g)
.
2.
Roll the lamb into balls. Heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat.
3.
Fry the lamb meatballs for 6-8 minutes until golden, then remove from the pan, keeping the oil, and set aside.
4.
Using the same pan, add the
onion (1)
and fry for a few minutes until softened.
5.
Add the rest of the
cumin (6 g)
and the
sugar (10 g)
, season with salt and pepper, then add the
chopped tomatoes (2 tins)
. Fill half of one of the tomato tins with water and add that to the pan.
6.
Add the meatballs back into the pan with a splash more water and simmer for 20 minutes.
7.
Meanwhile, cook the
veg (1 pack)
in the oven according to the pack instructions. Prepare the
couscous (300 g)
according to the pack instructions in a large bowl
8.
Once cooked, stir the veg into the couscous with 1 tbsp olive oil and the rest of the
parsley (10 g)
, along with the
lemon zest and juice (1)
.
9.
Divide the couscous between four serving dishes and top with the meatballs then finish with a drizzle of
yoghurt (150 g)
.