Beef & Fetta Meatballs

In a large bowl, combine the beef mince, chermoula spice blend, egg, fine breadcrumbs (see ingredients list), the salt and 1/2 of the garlic. Crumble in 1/2 the fetta and mix well. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 meatballs per person.

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

While the meatballs are cooking, melt the butter in a medium saucepan over a medium heat. Add the carrot and cook until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the lemon zest, 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.

Add the cucumber, tomato, parsley, a squeeze of lemon juice and a pinch of salt and pepper to the couscous and stir to combine. In a small bowl, combine the hummus, a good squeeze of lemon juice and a splash of water. Season to taste.