Step 1

Heat 1 tbs oil in a large saucepan over medium heat. Add half each of the onion and garlic, then cook, stirring, for 2-3 minutes until softened. Stir in cinnamon, ginger and 1 tsp cumin, then cook for a further 2 minutes or until fragrant. Transfer to a plate to cool.

Step 2

Return pan to medium heat with 2 tsp oil. Add coriander stems and remaining onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add chilli flakes and remaining 1 tsp cumin, then cook for a further 1 minute or until fragrant. Stir in carrot, zucchini, stock and 1 cup (250ml) water, bring to a simmer and cook for 5 minutes or until vegetables are softened.

Step 3

Meanwhile, using your hands, combine onion mixture, mince, egg and crumbs in a bowl and season. Roll into walnut-sized balls, then chill for 10 minutes.

Step 4

Heat the remaining 1 tbs oil in a frypan over medium-high heat. Cook meatballs, in batches, for 2-3 minutes until browned.

Step 5

Add couscous to the soup and cook for 3-4 minutes until tender. Add meatballs and cook for a further 3-4 minutes until warmed through. To serve, sprinkle with coriander leaves and almonds.