Chermoula Beef Koftas

In a medium bowl, combine the garlic, beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list) and the salt. Using damp hands, roll the beef mixture into koftas about 8cm long and 2.5cm thick. You should get about 3 koftas per person.

In a medium saucepan, bring the water and vegetable stock to the boil. Add the couscous, currants, lemon zest and a drizzle of olive oil and stir to combine. Cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the beef koftas and cook, turning, until browned all over, 2-3 minutes. Reduce the heat to medium and cook until cooked through, 6-7 minutes. TIP: The koftas are cooked when they are no longer pink inside.

In a large bowl, combine the baby spinach and tomato. Crumble in the feta. Drizzle with olive oil (2 tsp for 2 people / 4 tsp for 4 people), season with a pinch of salt and pepper and toss to coat. Fluff up the couscous with a fork and add the toasted almonds. Season with a pinch of salt and pepper and stir to combine.