Moroccan meatballs

Ingredients (serves 4)

1 1/2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 x 410g cans crushed tomatoes
1/4 cup flat-leaf parsley leaves, chopped
1 1/3 cups couscous
1 1/3 cups boiling water

Moroccan meatballs

500g lamb mince
1 small brown onion, grated
1 1/2 teaspoons Moroccan spice mix
2 tablespoons pine nuts
1 1/2 tablespoons currants
1/4 cup flat-leaf parsley leaves, chopped

Method

1. Make meatballs: Combine mince, onion, spice mix, pine nuts, currants and parsley in a large bowl. Mix until well combined. Roll tablespoons of mixture into balls. Place on a plate.
2. Heat 3 teaspoons of oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, turning often, for 4 to 5 minutes or until browned. Transfer to a plate.
3. Reduce heat to medium. Add remaining 3 teaspoons of oil, onion and garlic to the pan. Cook, stirring, for 3 minutes. Add tomatoes. Bring to a simmer. Return meatballs to pan. Simmer, uncovered, for 6 to 8 minutes or until meatballs are cooked through and sauce reduced slightly. Stir in parsley. Season with salt and pepper.
4. Meanwhile, place couscous in a large heatproof bowl. Pour over boiling water. Cover and stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate the grains. Spoon couscous into bowls. Top with meatballs and sauce. Serve.