Moroccan Lamb Meatballs | Bacofoil to Your Door

Ingredients

• ½ onion, very finely chopped
• 1 tsp olive oil
• 1 clove garlic, very finely chopped
• 2 heaped tbsp fresh breadcrumbs
• 3-4 tsp harissa (ground spice mix or paste)
• 1 tbsp chopped flat-leaf parsley
• 500g lean lamb mince (10% fat or less)
• 2 tbsp milk
• 1 lemon, zested
• Large handful unroasted almonds (preferably with skins on), roughly chopped
• For the cous cous:
• 1 cup cous cous
• 1 cup vegetable stock
• 1 x 400g carton or tin chickpeas in water, drained
• ½ lemon, juice only
• 1-2 tbsp mixed chopped mint, flat parsley and coriander
• To serve:
• 4 tbsp natural yogurt
• a little lemon zest
• pinch ground cumin
• 1 tsp extra virgin olive oil