Pork & Veal Italian Meatballs on Summer Couscous

So i've decided to go off soups this year for lunches! I think i was starting to creep my colleagues out. So this year i'll just be looking for good, nutritious food that carries well throughout the week. And first up: meatballs!
I'm a big fan of the pork and veal mince that is common at supermarkets these days. I love the flavour of pork but it's terribly fatty. The veal evens this out! And finally, hopefully aussies will make true bolognese, with veal and pork rather than beef!

Ingredients

Meatballs

• 500gm pork and veal mince
• 250gm day old bread
• 1 handful parsley, chopped
• 1 egg
• Salt and pepper to season
• 3 cloves garlic
• 1/2 tsp chili pepper
• 1/2 tsp cumin
• 1/2 tsp fennel
• 2 tbsp olive oil

Cous Cous

• 1 lemon
• 1 cup tomato puree
• 2 tbsp olive oil
• 300gm cous cous
• Handful of parsley
• Handful of basil
• Salt and pepper to season
• 1/2 spanish onion
• 3 large tomatoes
• 1/2 red capsicum

Method

Meatballs

Place the bread in a food processor and process into coarse crumbs.

Add the parsley, salt and pepper and continue to process until mixed through.

Place the crumb mixture in a large bowl with the egg, ginger, spices and minced meat.

Combine well, using your hands.

Shape the the mince into 1 inch balls (should make about 40)

Preheat oven to 180 degrees and line 2 baking trays with baking paper
Heat the olive oil in a frying pan over medium heat
Add the meatballs, in 3 batches, browning on all sides

Turn the meatballs onto the line baking trays and transfer to the oven
Bake for 10 minutes.

Couscous

Cook the cous cous as per packet instructions and fluff up nicely.
Chop the tomatoes, parsley, capsicum and basil and mix through the couscous

Finely slice the onion and mix through the couscous
Combine the olive oil, lemon juice, lemon zest and tomato mixture and whisk well.

Pour half of this mixture into the couscous and mix well.
Serve the couscous into 6 serving bowls.
Top each pile of couscous with an equal amount of meatballs.
Spoon over the remaining tomato dressing.
Enjoy.