Middle Eastern Beef & Crumbly Cheese Meatballs

In a large bowl, combine beef mince, Middle Eastern seasoning, the egg, fine breadcrumbs and 1/2 the garlic. Crumble in cheese and mix well. Season with pepper. Using damp hands, shape heaped spoonfuls of beef mixture into meatballs, then transfer to a plate. You should get 4-5 meatballs per person.

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

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Cook remaining garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

When the couscous is done, combine tomato, radish, baby spinach, parsley, couscous, lemon zest and a squeeze of lemon juice in a medium bowl. Season to taste. In a small bowl, combine Greek-style yoghurt and a good squeeze of lemon juice. Season to taste. TIP: Make the couscous tabbouleh in the saucepan and save on washing up!