Heat 1 tablespoon of the oil in a large frying pan. Grate the carrots and finely chop the onion and fry for 1-2 minutes until softened.
Put the carrots and onion into a large mixing bowl, add the by chicken mince, 2 tablespoons of the tagine paste and half the fresh mint, chopped.
Season and mix everything together well. Shape the mixture into 20 meatballs, add another tablespoon of oil to the pan and cook the meatballs until golden.
Remove the meatballs from the pan and add the chopped tomatoes and the remaining tablespoon of the tagine paste to the frying pan. Stir together and season.
Put the meatballs back into the sauce, and simmer for 15 minutes.
Meanwhile, prepare the cous cous according to the pack instructions and stir through the remainder of the chopped mint.
Serve the meatballs with the minty cous cous, some griddled flat bread and lemon wedges.