There’s something I really like about shopping at the local farm shop, it really makes me feel more inspired to cook good food, to use up every last thing I buy and to throw together really tasty family dinners. The ingredients for this meal were bought at Too Good Farm Shop in Wrightington, Wigan.
This recipe has a Moroccan feel to it and is such a lovely meal for sharing as a family dinner or special enough if you had guests. I served it with beetroot relish as there is something very moreish about a lamb and beetroot combination and it adds an extra dimension of spice which I like. The spiced vegetable couscous is more of a warm fragrant flavour rather than spicy hot which is why I like to add spice with the beetroot relish. I prefer pearl couscous it just makes for a nicer more separated grain dish.
Leftovers make for a lovely packed lunch the next day served cold.
If you wanted to make a vegetarian alternative – I would stir harissa paste into the roast vegetables prior to roasting to still get the lovely smoky harissa flavour. I would top the dish with simply griddled halloumi cheese and toasted nuts & seeds instead of meatballs.