Preheat the oven to 180°C, fan 160°C, gas 4. Make the meatballs. Mix together the mince, red onion, 2 of the crushed garlic cloves, cumin, cinnamon and coriander in a large bowl. Season, then shape into 12 meatballs – remember to wash your hands after handling raw meat.
Heat 1 tablespoon of the olive oil in a large ovenproof frying pan, add the meatballs and fry all over for 2-3 minutes until golden. Transfer to the oven and bake for 10 minutes until cooked through. Remove from the oven and set aside to rest.
Meanwhile, make the sauce. Heat the remaining oil in a pan and cook the onion for 5 minutes, adding the garlic and smoked paprika for the last minute. Stir in the tomato purée, chopped tomatoes and sugar, and simmer for 5 minutes until thickened. Add the rested meatballs and toss to coat.
Put the couscous in a large bowl, pour over the hot stock and cover with clingfilm. Leave to stand for 5 minutes. Fluff the grains up with a fork and stir in the remaining ingredients.
Divide the couscous between plates and top with the meatballs. Serve with lemon wedges on the side.
Cook's tip: save time buy using ready-made meatballs.
The Baker Brothers