Moroccan Meatballs

Combine the beef mince, half of the brown onion, half of the coriander and the cumin & paprika spice mix in a medium bowl. Shape the mixture into meatballs (5 per person).

Heat the olive oil in a medium frying pan over a medium-high heat. Add the meatballs and cook for 4-5 minutes, turning occasionally, until they are browned all over. Remove the meatballs from the pan and set aside.

Place the same frying pan back over a medium-high heat. Add the remaining onion and cook, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the browned meatballs back to the pan and pour over the diced tomatoes and sugar. Bring to the boil and then reduce to a medium-low heat. Simmer for 10 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Stir through the baby spinach until wilted.

Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork. Stir through the butter and remaining coriander. Season to taste with salt and pepper.