Tunisian Meatballs with Couscous

Prepare the chicken stock by dissolving stock cubes in boiling water - 450-500ml total, ensuring there is enough for both the couscous (75ml per person) and the sauce (remainder).

In a large bowl, combine the beef mince, 1/4 egg per person, half of the finely chopped garlic, half of the chopped fresh coriander, finely chopped spring onion, and Tunisian spices. Season with salt and pepper, and mix until evenly combined. Form the mixture into small, evenly sized meatballs.

Heat 3 tablespoons of olive oil per person in a frying pan over medium heat. Add the meatballs and fry until they are browned on all sides. Remove the meatballs from the pan and set aside.

In the same pan, add the remaining finely chopped garlic and brown onion. Cook until softened.

Add the tomato paste, a cinnamon stick, and the remaining Tunisian spices to the pan. Pour in the remaining stock (excluding the 75ml per person reserved for couscous) and bring to a simmer. Return the meatballs to the pan, cover, and simmer for 10-15 minutes, or until fully cooked.

For the couscous, measure 75ml of boiling stock per person and pour it over the couscous in a bowl. Immediately add the golden raisins, then cover the bowl with a plate or lid and let sit for 5-10 minutes, or until the liquid is absorbed and the couscous is fluffy.

Fluff the couscous with a fork. Adjust seasoning with salt and pepper if needed.

Serve the meatballs and sauce over the couscous. Garnish with the remaining chopped fresh coriander, chopped fresh parsley, and if desired, more thinly sliced spring onion.