Herby Beef Koftas

In a medium bowl, combine the garlic, beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/2 the parsley. 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 drizzle of olive oil in a large frying pan over a medium-high heat. 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.

While the koftas are cooking, combine the baby spinach, tomato and remaining parsley in a large bowl. 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. Season with a pinch of salt and pepper and stir to combine.