Lamb tagine & barley couscous

Ingredients

• 1 tbsp Olive oil
• 432g pack (12) Lamb meatballs
• 2 tsp Rose harissa
• 120g pack Snack olives
• 400g Can chopped tomatoes with olive oil & garlic
• 250g Traditional barley couscous
• 2 Preserved lemons
• 25g pack Fresh flat-leaf parsley

Method

1. 1Heat the oil in a frying pan and fry the meatballs for 7-8 minutes. Drain off the excess oil, then add the rose harissa and cook for 1 minute. Add the olives and tomatoes (adding a dash of water to rinse out the can), then cover and cook for 5 minutes. Uncover and continue to cook for a further 5 minutes or until the meatballs are cooked through.
2. 2Meanwhile, place the barley couscous and preserved lemons in a bowl, pour over 300ml boiling water, cover with clingfilm and leave for 5 minutes. Fluff with a fork, stir in the parsley and serve with the tagine.