To prepare the yogurt, combine the lemon zest, yogurt and cucumber together in a bowl. Season to taste with salt, pepper and a squeeze of lemon juice. Chill until needed.

Heat the oil in a large lidded frying pan over a medium heat. Add the meatballs and cumin, and toss well to coat. Pour in a splash of water and cover with a lid, cook for 5 mins until piping hot throughout, then stir in the honey and butter along along with a pinch of salt.

Meanwhile, cook the couscous following pack instructions, adding the turmeric. Drain and stir through the leftover tomato sauce, along with the olive oil and chopped mint. Season to taste and serve the meatballs over the top of the couscous, spooning over any sauce from the pan. Sprinkle with the remaining whole mint leaves and serve the yogurt on the side.