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Cook Lamb Meatballs with Jewelled Couscous


200g Couscous

Boiling water to cover couscous

1 Tbsp Olive oil

½ Juice of a lemon

50g Dried apricots diced

50g Sultanas

25g Pomegranate seeds

1 Tbsp Fresh coriander chopped


To Cook the Meatballs

450g Lamb mince

1 Tsp Garlic puree

1 Tsp Ground cumin

½ Tsp Ground turmeric

½ Tsp Ground cinnamon

1 Tbsp Fresh mint chopped

Spiced Yoghurt

4 Tbsp Greek yoghurt

½ Juice of a lemon

½ Tsp Ground cumin

½ Tsp Ground coriander

¼ tsp Chilli powder


Missed out on the One Pot Cookery session last week?  Don’t worry  as we’ve got the recipe below with an easy ingredients list and step by step instructions.  


  1. Place the couscous in a bowl & pour over boiling water to only just cover the cous cous. Cover tightly with cling film & set aside.
  2. Chop the Mint for the meat balls. In a bowl place all the ingredients for the meatballs & mix well together so that the spices & mint are distributed evenly through the mixture.
  3. Divide the mixture into 20 even pieces & roll them into ball shapes.
  4. Heat a little oil into a large frying pan & carefully add the meatballs one at a time. Allow then to brown on all sides, reduce the heat & allow them to cook until cooked through to the centre 15-20mins approximately. Turn them occasionally to ensure they are cooked evenly.
  5. Whilst the meatballs are cooking, chop the apricots & coriander.
  6. Mix together the ingredients for the Spiced Yoghurt.
  7. Check the cous cous, all of the water should be absorbed. Add the olive oil,  lemon juice & seasoning & fork through the couscous. Stir in the fruits & chopped coriander. Check seasoning.
  8. Once the meatballs are cooked thoroughly, serve them on the couscous topped with the spiced yoghurt.

Happy eating!!

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