2 chopped gloves of garlic
2 cups of water or chicken stock
2 TBL of masala spice mix
2-3 TBL of vegetable oil
2 cups of couscous
3 cups of chicken stock
1 cup of frozen peas
Boil the chicken stock in a meduim pot. Add the couscous and peas, a pinch of salt and cover. Turn the heat off. After 5 minutes, check to see that all the liquid has been absorbed. Fluff with a fork.
Serve the meatballs on a bed of couscous.