Tunisian Meatballs with Couscous

Boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

Peel and finely chop the garlic and brown onion.

Chop the fresh parsley and coriander.

Finely slice the spring onion.

Place 1/2 of the oil in a saucepan and heat over medium high heat.

Add the onion and cook until beginning to soften.

Add the 1/2 the garlic the tomato paste and cinnamon stick.

Season with salt and pepper.

Add half the stock (75ml per person), and stir to incorporate, cook on medium-high heat until boiling.

Reduce heat and simmer, covered, while you begin to make the meatballs.

In a bowl, add the beef mince, egg* and remaining garlic. Season with salt and pepper.

Add the 3/4 fresh herbs, tunisian spices and 3/4 spring onions.

Using your hands, mix and massage the mixture until well combined.

Shape the meat mixture into meatballs and set aside.

Add the remaining oil in a saucepan and heat over medium-high heat.

Add the meatballs and pan fry them until they are browned on all sides.

Remove the meatballs and add to the simmering sauce.

Increase the heat to medium and simmer the meatballs until they are tender and cooked through.

Taste the sauce and adjust the seasoning accordingly.

In another bowl, add the couscous and raisins. Add the 75ml of stock, season with pepper, cover and set aside.

Uncover the couscous and fluff with a fork. Distribute among serving plates.

Serve the couscous with the meatballs and sauce.

Sprinkle with any remaining fresh herbs and spring onions.