Harissa Black Bean ‘Meatballs’ + Creamy Giant Couscous

Drizzle a splash of olive oil in a frying pan on a medium heat. Add the onion and garlic, then cook for 6-8 minutes or until brown, stirring regularly. Next stir in the cumin seeds and fry for 1 minute.

Preheat the oven to 180°C fan / 200°C / 400°F.

Transfer the onion mixture to a food processor, along with the black beans, oats, pinches of salt and pepper, 1 handful of fresh parsley, 1 tbsp of rose harissa paste and the lemon zest. Keep pulsing until the mixture has mostly broken down - but avoid over processing the mixture!

Take a small handful and use the palms of your hands to roll it into a ball. Repeat until you have 10 evenly-sized balls.

Place the balls on a baking tray and bake for 20 minutes.

Meanwhile, pour the stock into a clean pan on a medium-high heat. Bring the stock to a boil and add the couscous. Reduce the heat to a gentle boil and cook for 10-12 minutes, or until al dente. If necessary, add splashes of extra hot water.

When the couscous is nearly done, add the coconut cream and frozen peas, then simmer for 1-2 minutes. Finish the couscous with the lemon juice and pinches of salt and pepper. Then chop most of the remaining parsley leaves and stir them in.

Finally, add the remaining 2 tablespoons of rose harissa paste and a drizzle of olive oil to a pan on a medium-high heat. When the harissa oil is sizzling, stir in the ‘meatballs’ until they’re fully coated, then remove from the heat.

To serve, divide the couscous between bowls, top with the ‘meatballs’ and the remaining parsley. If you like, finish with a drizzle of harissa oil from the pan.