The Grand Tour Story
The Grand Tour leaves Europe behind and drops into Marrakech, where the evening air smells of charcoal smoke,
orange peel, cumin, mint tea and meat grilling over open flames. The souks twist in every direction, lanterns glow
above spice stalls, and somewhere in the distance a man is turning lamb over hot coals like he's been doing it
since birth.
Our guide, Youssef, hands us a bowl loaded with couscous, harissa lamb meatballs, roasted peppers and cool
yoghurt.
He smiles.
"Moroccan food does not shout."
"It builds."
One forkful later, we understood.
You’ll Need
For the Lamb Meatballs
500g lamb mince, 1 small red onion, finely grated
2 cloves garlic, finely grated, 1 tbsp harissa paste, 1 tsp ground cumin
1 tsp smoked paprika, ½ tsp ground cinnamon, 1 tsp sea salt
½ tsp cracked black pepper, 1 tbsp chopped fresh parsley
Couscous Box
250g couscous
300ml hot chicken stock, 1 red pepper, sliced
1 courgette, diced, 1 tbsp olive oil
½ tsp cumin, ½ tsp smoked paprika
To Finish
3 tbsp Greek yoghurt
Fresh mint
Fresh parsley
Lemon wedges
Optional but dangerous
Pomegranate seeds
Chilli oil
Toasted almonds
Warm flatbreads
Method
Preheat your air fryer to 200°C.
In a bowl, mix the lamb mince, red onion, garlic, harissa, cumin, smoked paprika, cinnamon, salt, black pepper and
parsley.
Roll into 16 meatballs.
Toss the red pepper and courgette with olive oil, cumin and smoked paprika.
Place the vegetables into the air fryer and cook for 6 minutes.
Add the lamb meatballs beside the vegetables.
Air fry for 10–12 minutes, turning halfway, until the meatballs are browned, juicy and lightly charred around the
edges.
Put the couscous in a bowl, pour over the hot stock, cover and leave for 5 minutes.
Fluff the couscous with a fork.
Divide the couscous into boxes and top with the lamb meatballs and roasted vegetables.
Finish with yoghurt, mint, parsley and lemon wedges.