Harissa-spiced meatballs with houmous and pomegranate seeds

Method

1. In a bowl, mix 500g turkey mince, 1 tbsp harissa paste, 2 chopped banana shallots, 1 crushed garlic clove, 40g fresh breadcrumbs and 1 medium free-range egg with salt and pepper. Shape into 16 meatballs.
2. Heat a splash of oil in a large non-stick frying pan, then fry the meatballs for about 10 minutes, turning occasionally, until browned and cooked through.
3. Meanwhile, put 200g couscous in a heatproof bowl. Pour over 200ml boiling water. Put a plate on top of the bowl and set aside for 5 minutes, then fluff up with a fork.
4. Spoon the couscous onto a platter, top with the meatballs then drizzle with 100g smooth houmous. Sprinkle with 40g toasted pine nuts, a handful of fresh soft herbs and 100g pomegranate seeds, if you like.