There are few recipes that can boast being made almost entirely of store cupboard ingredients but this one comes close. Bar a few mint leaves, some yoghurt and sausage meat, the rest of the required items can happily lie in wait for their moment to shine. If you choose not to use sausage meat here, a combination of pork and beef mince, or lamb will be worthy fit.
Serves 4 
35mins 1-2 tbsp rapeseed oil
A good handful of mint leaves
3.5 oz natural yoghurt
4 tbsp flaked almonds, toasted
Sea salt and ground black pepper
For the meatballs:
17 oz best quality sausage meat
1 tbsp cumin seeds, toasted & crushed
1 tbsp coriander seeds, toasted & crushed
1 tbsp fennel seeds, toasted & crushed
1 tsp cayenne pepper
For the couscous:
9oz couscous
14 fl oz chicken stock, just boiled
1 tbsp harissa paste
1-2 tbsp rapeseed oil
A good handful of mint leaves
100g natural yoghurt
4 tbsp flaked almonds, toasted
Sea salt and ground black pepper
For the meatballs:
500g best quality sausage meat
1 tbsp cumin seeds, toasted & crushed
1 tbsp coriander seeds, toasted & crushed
1 tbsp fennel seeds, toasted & crushed
1 tsp cayenne pepper
For the couscous:
250g couscous
400ml chicken stock, just boiled
1 tbsp harissa paste
Frying pan
Bowl
