Middle Eastern-Style Beef & Feta Meatballs

While the veggies are roasting, finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Roughly chop the baby spinach leaves. Pick and roughly chop the parsley leaves. Zest the lemon to get a good pinch, then slice into wedges. In a small bowl, combine the Greek yoghurt and a generous squeeze of lemon juice. Season with a pinch of salt and pepper. Set aside.

In a large bowl, combine the beef mince, chermoula spice blend, salt, eggs, fine breadcrumbs and 1/2 the garlic. Crumble in 1/2 the feta and mix well. Using damp hands, shape heaped spoonfuls of the beef mixture into meatballs and set aside on a plate. You should get 5-6 meatballs per person. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning often, until browned and cooked through, 8-10 minutes.

While the meatballs are cooking, melt the butter with a drizzle of olive oil in a large saucepan over a medium-high heat. Add the carrot and cook, stirring, until softened, 2-3 minutes. Add the remaining garlic and cook, stirring, until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside and leave until the water is absorbed, 5 minutes.

When the couscous is done, fluff up with a fork. Add the lemon zest, a squeeze of lemon juice, the baby spinach and roasted veggies. Stir to combine.