Name: Honey-glazed meatballs with turmeric giant couscous
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 20 leftover meatballs (see recipe above); 2 tsp ground cumin; 2 tbsp honey; 2 tbsp butter; 1 lemon zested and juiced; 125g natural yogurt; ½ cucumber deseeded and grated; 250g giant couscous; 2 tsp ground turmeric; 200g leftover tomato sauce (see recipe above); 1 tbsp olive oil; small handful of mint leaves picked, most finely chopped, a few left whole

A servings of honey-glazed meatballs with turmeric giant couscous

1 tbsp olive oil
20 leftover meatballs
(see recipe above)
2 tsp ground cumin
2 tbsp honey
2 tbsp butter

For the yogurt

1 lemon
zested and juiced
125g natural yogurt
½ cucumber
deseeded and grated

For the couscous

250g giant couscous
2 tsp ground turmeric
200g leftover tomato sauce
(see recipe above)
1 tbsp olive oil
small handful of mint
leaves picked, most finely chopped, a few left whole

Method

step 1
To prepare the yogurt, combine the lemon zest, yogurt and cucumber together in a bowl. Season to taste with salt, pepper and a squeeze of lemon juice. Chill until needed.
step 2
Heat the oil in a large lidded frying pan over a medium heat. Add the meatballs and cumin, and toss well to coat. Pour in a splash of water and cover with a lid, cook for 5 mins until piping hot throughout, then stir in the honey and butter along along with a pinch of salt.
step 3
Meanwhile, cook the couscous following pack instructions, adding the turmeric. Drain and stir through the leftover tomato sauce, along with the olive oil and chopped mint. Season to taste and serve the meatballs over the top of the couscous, spooning over any sauce from the pan. Sprinkle with the remaining whole mint leaves and serve the yogurt on the side.