Lamb Meatballs with Cous Cous and Spinach

Serves 4

1 jar Sweet & Spicy Tomato Sauce
1 onion, finely chopped
1 clove garlic, crushed and chopped
1 tsp ground coriander
1 tsp ground cumin
salt and freshly ground pepper
450g minced lamb, preferably lean
2 tbsp olive oil

For the cous-cous:
cous cous, measure to 300ml in a jug
300ml vegetable stock
generous knob of butter
900g bag prepared spinach leaves



Mix the onion, garlic, spices, salt & pepper and lamb together and form into smallish balls, about 20-24. Heat the oil in a non-stick frying pan. When hot brown the meatballs all over, you might have to do this in two batches. With all the meatballs in the pan, pour over the Sweet & Spicy Tomato Sauce. Bring to the boil and simmer for 15 minutes before serving with the cous cous. To make the cous cous: pour the measured cous cous into a roomy bowl, add the boiling stock and butter, stir well to coat all the grains. Cover and leave to swell for 5 minutes. Lightly steam the spinach, drain well and chop roughly. Cover the cous cous with cling film and microwave on high for 2 minutes. Carefully remove the cling film, fluff up the grains and stir in the chopped spinach. Serve with the meatballs.