Honey-Glazed Beef Rissoles & Tomato Salsa

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. • Fluff the couscous up with a fork and stir through baby spinach. Season to taste.

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• In a large bowl, combine beef mince, the salt, Middle Eastern seasoning, the egg, fine breadcrumbs and a pinch of pepper. • Using damp hands, roll beef mixture into small meatballs, then flatten to make 2cm-thick rissoles.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef rissoles, turning regularly, until browned and cooked through, 10-12 minutes. • In the last minute of cook time, add the honey and turn rissoles to coat. • Meanwhile, combine tomato, cucumber, a drizzle of olive oil and a pinch of salt and pepper in a medium bowl.