Honey-Glazed Mexican Beef Meatballs

• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt. Stir to combine. Season to taste.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and a splash of water, tossing to coat.

TIP: For best results, drain the oil from the pan before adding the honey.

• Meanwhile, grate carrot. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn until softened, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Add the water and a good pinch of salt and bring to the boil. • Add wholemeal couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes.

• Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Season, then add cucumber. Toss to coat.