• 1 tbsp olive oil
  • 500 g lamb mince
  • 1 red onion, grated
  • 2 cloves garlic, crushed
  • 0.5 tsp ground cinnamon
  • 1 tsp ground cumin
  • 15.5 g fresh coriander, washed and finely chopped
  • 80 g ready to eat dried apricots, chopped
  • 250 g cous cous
  • 500 ml hot vegetable stock
  • 4 spring onions, trimmed and finely sliced
  • 14 g fresh flat-leaf parsley, washed and chopped
  • 25 g flaked almonds
  • 1 lemon, cut into wedges

For the sauce:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 390 g carton chopped tomatoes
  • 0.5 tsp caster sugar


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Make the meatballs. Mix together the mince, red onion, 2 of the crushed garlic cloves, cumin, cinnamon and coriander in a large bowl. Season, then shape into 12 meatballs – remember to wash your hands after handling raw meat.



  2. 2

    Heat 1 tablespoon of the olive oil in a large ovenproof frying pan, add the meatballs and fry all over for 2-3 minutes until golden. Transfer to the oven and bake for 10 minutes until cooked through. Remove from the oven and set aside to rest.

  3. 3

    Meanwhile, make the sauce. Heat the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic and smoked paprika for the last minute. Stir in the tomato purée, chopped tomatoes and sugar, and simmer for 5 minutes until thickened. Add  the rested meatballs and toss to coat.

  4. 4

    Put the couscous in a large bowl, pour over the hot stock and cover with clingfilm. Leave to stand for 5 minutes. Fluff the grains up with a fork and stir in the remaining ingredients.

  5. 5

    Divide the couscous between plates and top with the meatballs. Serve with lemon wedges on the side.


    Cook's tip: save time buy using ready-made meatballs.

The Baker Brothers

Nutritional Details

Each serving provides
  • Energy 2026kj 484kcal 24%
  • Fat 21.4g 31%
  • Saturates 5.6g 28%
  • Sugars 19.1g 21%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

44.5g carbohydrate 8.5g fibre 24.0g protein

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