Beef-Pork Meatballs & Veggie Couscous

• To the saucepan, add the water, vegetable stock powder and couscous. Bring to the boil, stirring to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes.

• While the couscous is cooking, combine beef & pork mince, Nan's special seasoning, the egg, fine breadcrumbs (see ingredients) and a pinch of salt and pepper in a large bowl. • Using damp hands, shape a heaped spoonful of the beef and pork mixture into a meatball (5-6 per person). Transfer to a plate.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook meatballs, turning often, until browned and cooked through, 8-10 minutes.

• Roughly chop baby spinach leaves. • To the pan with couscous, add baby spinach and a drizzle of white wine vinegar and olive oil. Gently toss to combine, then season to taste.