Harissa meatballs with tahini yogurt & vegetable couscous

1. Preheat the oven to 220°C, gas mark 7. Put the meatballs in a lightly oiled baking dish and the vegetables on a baking tray. Roast both for 20-25 minutes, with the meatballs on the top shelf.

2. Meanwhile, put the couscous in a large mixing bowl. Mix the chicken stock cube with 325ml boiling water, then stir into the couscous. Cover and leave for 6 minutes, until the liquid has absorbed. Fluff with a fork and season, then stir through the lemon juice and olive oil. Add the roasted vegetables and parsley stalks.

3. Mix the tahini, yogurt and garlic in a bowl with 4 tbsp water. Season. Add to the dish with the meatballs, mix to combine and return to the oven to cook for a further 5 minutes. Divide the couscous between four plates. Top with the meatballs and finish with the chopped parsley leaves.

Cook’s tip The harissa meatballs are just one product in a range of meat products such as sausages and burgers, with added vegetables, pulses and fruit to increase fibre, reduce fat and calories. Also available are pork, chickpea & spinach sausages.