Beef Koftas

Place the beef, panko breadcrumbs, remaining harissa and half the garlic in a bowl. Season with salt and pepper in a bowl. Use your hands to combine thoroughly. Shape into 4 cylinder shaped meatballs per person. IMPORTANT: Wash your hands after handling raw meat.

Heat a splash of oil in a medium saucepan over a medium heat. When hot, add the onion and pepper and cook until soft and starting to brown, 5-6 mins. Once softened, add the remaining garlic and cook for 1 minute. Stir in the chicken stock powder and water (see ingredients for amount). Bring to a boil, remove from the heat, stir in the couscous and pop a lid on the pan. Remove from the heat. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, heat a splash of oil in a large frying pan on a medium high heat. When hot, add the koftas. Fry, turning frequently, until evenly browned all over, 15-20 mins. Tip: Cook the koftas in batches if necessary to avoid overcrowding the pan. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Once cooked, fluff the couscous with a fork. Add the lemon zest, half the mint and a squeeze of lemon juice. Taste and season with salt and pepper if needed. Add the remaining mint to the bowl with the baby plum tomatoes and oil (see ingredients for amounts). Season with salt and pepper.