Vegetarian Meatball Tagine

Meanwhile, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the vegetarian meatballs. Fry, turning regularly, until browned and crispy, 4-5 mins. Transfer to a plate but don't wash up the pan! Add half of the red onion and cook until softened, 8-10 mins. Whilst the onion cooks, roughly chop the coriander (stalks and all).

Meanwhile, heat a drizzle of oil in a medium saucepan over medium high heat. Add the remaining onion and season with salt. Cook, stirring regularly, until softened, 8-10 mins. Pour the water for the couscous (see ingredients for amount) into the saucepan and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, add the garlic and harissa paste to to frying pan with the onion. Cook, stirring, for 1 minute, then add the chopped tomatoes, water for the sauce (see ingredients for amount) and a pinch of sugar. Season with salt and pepper. Simmer for 8-10 mins then return the meatballs to the pan. Simmer until thick and tomatoey, a further 5 mins.

Do any washing up whilst you wait. Once the couscous is cooked, carefully fluff up with a fork. Taste and add more salt and pepper if you like.