Easy lamb meatballs with tomatoes, olives and chilli
lean lamb mince
1 medium, grated
¼ cup(s), chopped
fresh lemon rind
2 tsp, grated
no added salt tomato paste
canned diced tomatoes
400 g, cherry variety
black olives, drained
¼ cup(s), (40g), pitted, sliced
dried chilli flakes
dry wholemeal couscous
¾ cup(s), (150g)
- Combine mince, zucchini, 2 tablespoons coriander and rind in a large bowl. Shape rounded tablespoons of mixture into 20 balls.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until golden. Add tomato paste and cook, stirring, for 1 minute. Add cherry tomatoes, olives, chilli flakes and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, covered, for 3 minutes or until meatballs are cooked through and sauce has thickened. Season with salt and pepper.
- Meanwhile, place couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 3 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
- Top couscous with meatball mixture. Sprinkle with remaining coriander and extra zest to serve.