Moroccan Meatballs - cooking recipe

Ingredients

1 lb ground lamb
1/4 cup chopped mint leaves
1/4 cup currants
1/4 cup slivered almonds, toasted and chopped
2 None green onions, chopped
1 tbsp chopped preserved lemon
1 tbsp Moroccan seasoning
1 None red chili pepper, finely chopped
2 tbsp olive oil
None None Hot tomato chutney, to serve
None None FOR THE MINTED COUSCOUS
1 1/2 cups couscous
1 None pomegranate, seeds removed, strained
1/4 cup mint leaves

Preparation

Combine ground lamb, chopped mint, currants, almonds, onion, preserved lemon, Moroccan seasoning and chili pepper in a large bowl. Form heaping tablespoonfuls into balls. Refrigerate 15 mins..
For the minted couscous, place couscous in a heatproof bowl. Add 1 1/2 cups boiling water. Let stand, covered, 5 mins, until liquid is absorbed. Fluff with a fork to separate grains. Stir in pomegranate seeds and mint leaves. Season.
Heat oil in a large skillet on high heat. Cook meatballs 6-7 mins, turning, until golden brown and cooked through. Serve with couscous and chutney.