Cooking Instructions:

• In a large mixing bowl, combine the lean minced meat, grated onion, crushed garlic, dried chili flakes, dukkah, ground cumin, salt, and pepper. Use your hands to mix everything together until well combined. Once mixed, form small meatballs, about the size of a golf ball.
• Heat a splash of olive oil in a frying pan over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally until they are browned on all sides. Once cooked, remove the meatballs from the pan and set them aside on a plate.
• In the same frying pan, add a bit more olive oil if needed, then add the finely chopped onion and cook until translucent. Add the crushed garlic and cook for an additional minute until fragrant. Next, pour in the chopped tomatoes and stock, stirring to combine. Season with cumin, cinnamon, chili flakes, and salt to taste. Bring the sauce to a simmer.
• Add the meatballs back into the sauce, cover, and let them simmer on low heat for about 20 minutes. This allows the flavors to meld beautifully while keeping the meatballs moist and tender.
• While the meatballs are simmering, prepare the couscous. In a separate saucepan, bring the chicken stock to a boil. Once boiling, remove from heat and stir in the couscous along with a glug of olive oil or butter. Cover and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
• After 5 minutes, use a fork to fluff the couscous. Stir in the chopped parsley and coriander/cilantro, mixing until evenly distributed.
• To serve, spoon a generous amount of herb couscous onto each plate, top with the Moroccan meatballs, and drizzle with the rich sauce. Garnish with fresh coriander/cilantro for a pop of color and freshness.