Beef Meatballs & Roast Veggie Couscous

While the veggies are roasting, add the water(for the couscous) and vegetable stock powder to a medium saucepan. Bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, roughly chop the parsley. In a large bowl, combine the beef mince, Nan's special seasoning, egg, fine breadcrumbs (see ingredients), 1/2 the parsley and season. 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.

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

While the meatballs are cooking, roughly chop the baby spinach leaves. Add the spinach and roast veggies to the couscous and toss to combine. Season. In a small bowl, combine the dill & parsley mayonnaise, Greek-style yoghurt and a drizzle of olive oil. Season and stir to combine.