Honey-glazed meatballs with turmeric giant couscous
By Ailsa Burt
Make our spicy, honey-glazed meatballs to serve with giant couscous and a cucumber and lemon yogurt
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 612
-
fat 26g
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saturates 10g
-
carbs 63g
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sugars 0g
-
fibre 4g
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protein 28g
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salt 0.9g
Ingredients
- 1 tbsp olive oil
- 20 leftover meatballs (see recipe above)
- 2 tsp ground cumin
- 2 tbsp honey
- 2 tbsp butter
- 1 lemon , zested and juiced
- 125g natural yogurt
- ½ cucumber , deseeded and grated
- 250g giant couscous
- 2 tsp ground turmeric
- 200g leftover tomato sauce (see recipe above)
- 1 tbsp olive oil
- small handful of mint , leaves picked, most finely chopped, a few left whole
Method
To prepare the yogurt, combine the lemon zest, yogurt and cucumber together in a bowl. Season to taste with salt, pepper and a squeeze of lemon juice. Chill until needed.
Heat the oil in a large lidded frying pan over a medium heat. Add the meatballs and cumin, and toss well to coat. Pour in a splash of water and cover with a lid, cook for 5 mins until piping hot throughout, then stir in the honey and butter along along with a pinch of salt.
Meanwhile, cook the couscous following pack instructions, adding the turmeric. Drain and stir through the leftover tomato sauce, along with the olive oil and chopped mint. Season to taste and serve the meatballs over the top of the couscous, spooning over any sauce from the pan. Sprinkle with the remaining whole mint leaves and serve the yogurt on the side.
