Nutrition balance score
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Ingredients
4 servings
Instructions
Step 1
Heat the olive oil in a large flameproof casserole dish. Add the onion and sauté it until it’s starting to soften - you don't want it to collapse. Add the garlic and ginger and cook for a further minute or so, then pour in the saffron and its soaking water. Pour in the tomatoes, then swill out the can with 100ml of water and add this too. Stir in the honey and season with salt and pepper.
Step 2
Add the meatballs to the casserole dish and bring everything to the boil. Cover and simmer for 10 minutes, then remove the lid and add the peas. Continue to cook, uncovered, for another 5 minutes until the peas are just cooked through and the sauce has reduced a little.
Step 3
Meanwhile, prepare the couscous according to the packet instructions, using orange juice in place of some of the liquid. season the couscous with salt and pepper, then drizzle with olive oil. Serve the couscous with the tagine and sprinkle some finely chopped mint or parsley over the top.
