A beautiful dish.
Cooking Time (includes preparation time): 50 Minutes
Using mushroom mince here means you don’t use as much meat. Perfect!
Feeds: 4 People
500g of Lamb Mince
500g of Closed Cup Mushrooms
1 Red Onion
1 Bunch of Basil
1 Bunch of Parsley
500g of Passata
500g of Cous Cous
Chop your mushrooms up really finely so that they resemble mince. Finely chop the red onion and slice 2 garlic cloves.
Add a splash of olive oil to a frying pan. Add the onion and fry until beginning to brown. Add the sliced garlic and 2 teaspoons of harissa. Stir everything together and remove from the heat.
Add the mushroom mix to a mixing bowl. Add the lamb mince, a handful of parsley stalks, salt and pepper. Mix everything together. Cover and place in fridge for 15 minutes.
After 15 minutes, divide the mixture into little meatballs.
Add the meatballs to a non-stick frying pan with a splash of oil. Cook until browned on the outside. At this point, add your passata and 2 teaspoons of harissa.
Get your cous cous on (follow pack instructions). When ready, fluff it up and season with salt and pepper. Add a handful of parsley and basil and mix everything together.
Once the tomato sauce is thick, add a handful of chopped parsley and basil. Season with salt and pepper, mix everything together and remove the meatballs from the heat.
Serve on a bed of steaming hot cous cous and tuck in!