- Step 1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and zucchini. Cook, stirring, for 5 minutes or until onion has softened. Add garlic, paprika and cumin. Cook, stirring, for 30 seconds, or until fragrant. Add tomato and stock. Bring to a simmer.
- Step 2
Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add meatballs. Cook, turning, for 2 minutes or until browned.
- Step 3
Add meatballs and chickpeas to tomato mixture. Season with salt and pepper. Cover. Bring to a simmer. Reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until meatballs are cooked through.
- Step 4
Meanwhile, place the couscous in a medium heatproof bowl. Pour over boiling water. Cover. Set aside for 5 minutes or until all the water has been absorbed. Use a fork to separate couscous grains. Sprinkle the meatball mixture with chopped parsley. Serve with couscous.
You could use a can of diced tomatoes and add 1 tablespoon of tomato paste to the mixture.