Moroccan Beef Meatballs

In a large bowl, combine the beef mince, ras el hanout, egg, fine breadcrumbs (see ingredients list), the salt, 1/2 the garlic, 1/2 the mint and a pinch of pepper. Using damp hands, shape a heaped spoonful of the beef mixture into a meatball. Place on a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the meatballs and cook, turning often, until browned, 5-6 minutes. (The meatballs will finish cooking in step 4.) Transfer to a plate.

Return the frying pan to a medium-high heat. Add the onion and cook until slightly softened, 3 minutes. Add the courgette, carrot and remaining garlic and cook until soft, 5 minutes. Add the tomato paste (see ingredients list), crushed & sieved tomatoes (see ingredients list), water (for the sauce) and crumbled vegetable stock (1/2 sachet for 2 people / 2 cubes for 4 people). Bring to the boil. Reduce the heat to low, add the meatballs and simmer until cooked, 5 minutes. Stir in the butter. Season with salt and pepper. TIP: If the sauce is too thick, add a little more water.

While the sauce is simmering, add the water (for the couscous) and crumbled vegetable stock (1/2 sachet for 2 people / 2 cubes for 4 people) to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through the chopped baby spinach and remaining mint.