Pork Polpette & Pearl Couscous Bowl

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium- high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water (for the couscous) and garlic & herb seasoning and reduce the heat to medium. Simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Remove from the heat and cover to keep warm.

While the couscous is cooking, finely chop the garlic. In a medium bowl, combine the pork mince, fine breadcrumbs, red pesto, a generous pinch of salt and 1/2 the garlic. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get about 4-5 polpette per person. TIP: The pesto makes these polpette extra tender but also delicate, so handle them carefully!

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the pork polpette until browned, 5-6 minutes. Transfer to a plate and pour off any excess oil from the pan. Reduce the heat to medium and return the pan to the heat. Add the tomato paste, brown sugar and remaining garlic and cook until fragrant, 1 minute. Add the chicken stock pot and water (for the sauce). Return the polpette to the pan and simmer until cooked through, 6-7 minutes.

Remove the polpette from the heat, stir through the butter and season to taste. Pick the basil leaves. Stir the roast veggies and baby spinach leaves through the couscous. TIP: Add a dash of water to loosen the sauce if needed!