Middle Eastern Beef & Currant Meatballs

• Meanwhile, place couscous and beef-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • When veggies are done, combine the couscous, roasted veggies, baby spinach leaves and a drizzle of white wine vinegar and olive oil in a large bowl. Season to taste.

• While the couscous is cooking, combine beef mince, Middle Eastern seasoning, fine breadcrumbs, currants and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of beef mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).