Speedy lamb meatball & butternut tagine

Heat the oil in a large nonstick frying or sauté pan and cook the meatballs over a gentle heat for 5 minutes, until lightly browned. Drain off the excess oil.

Add the stew base and tomatoes, bring to a simmer, then add the squash and apricots. Cover and simmer gently for 15-20 minutes, until the squash is tender and the meatballs are cooked through with no pink meat and the juices run clear.

Meanwhile, make 250ml stock with boiling water and the bouillon. Put the couscous into a large bowl, pour over the stock, then cover tightly with a plate. Set aside while the meatballs cook

Fluff up the couscous with a fork. Check the tagine seasoning and divide between shallow bowls. Scatter over the parsley and serve with the couscous and yogurt.