Dinner: Beef Koftas & Tabbouleh Couscous

While the veggies are roasting, in a large saucepan, add the water (for the couscous) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside to cool slightly.

While the couscous is cooking, pick the mint leaves and finely chop. In a large bowl, combine the beef mince, mint, chermoula spice blend, pine nuts, egg, fine breadcrumbs and the salt. Season with pepper. Roll the beef mixture into koftas (about 6cm long and 2.5cm thick). You should get 3 koftas per portion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the koftas and cook, turning regularly, until browned and cooked through, 11-12 minutes. TIP: The koftas are cooked when they are no longer pink inside. Set aside two portions of the beef koftas for lunch.

While the koftas are cooking, finely chop the tomato and cucumber. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves (reserve some leaves for garnish!). Halve the lemon. In a small bowl, add the hummus and a dash of water. Season with salt and pepper and mix well. Just before serving, add the tomato, cucumber, parsley, 1/2 the spinach and a squeeze of lemon juice to the saucepan with the couscous and stir to combine. Season to taste with salt and pepper.

Set aside two potions of koftas for lunch. Divide the couscous tabbouleh between plates and top with the beef koftas. Serve with the hummus dressing and garnish with the reserved parsley.