Instructions: 1 For the Couscous: Place the couscous in a bowl, pour over the vegetable stock, season with salt and mix in the olive oil. Stand for 10 minutes, add the coriander and diced red and green chillies and cover with clingfilm.

2 For the Meatballs: Mix the onion, garlic and minced pork. Add the cinnamon, chilli powder and paprika.

3 Crush the cumin seeds in the palm of your hand and sprinkle into the mix.

Season with salt and pepper. Shape into 20 small meatballs and gently cook in hot oil in a frying pan, turning often.

4 For the Sauce: Cook the onion and garlic in oil, add the tomatoes and cook for 3-4 minutes. Add the tomato paste, wine, Worcestershire sauce and Tabasco and season with salt, pepper and a pinch of caster sugar.

5 To serve, microwave the couscous on high for 45 seconds, spoon into tightly buttered ramekins or dariole moulds and demould onto the centre of a serving plate. Surround the couscous with five meatballs and top each one with tomato sauce.

NOTES :
This recipe is enhanced by giving the meat time to absorb the flavours from the sauce.

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